To a large high-sided skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 3 to 4 minutes, or until chicken is done; crumble and stir nearly continuously to ensure even cooking.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the green curry paste and stir to combine.
Add the coconut milk, broccoli, zucchini, stir to combine, reduce the heat to medium-low, cover the skillet with a lid, and allow the vegetables to steam covered for about 3 minutes.
Remove the lid, stir, and depending on how much liquid volume you have and want, increase the heat to medium-high or high, and allow mixture to boil at a fast boil so that lots of steam is being produced.
Turn the heat off, add the spinach, and stir to combine and encourage it to wilt.
Add 1 teaspoon salt, the pepper, lime juice, cilantro, optional but recommended red pepper flakes for a bit of heat, and stir to combine. Taste and make any necessary flavor adjustments.
Serve immediately as-is, or with rice such as basmati, jasmine, coconut, white, brown, or fried rice, or with naan.
