Heat a wok or your largest skillet over high heat. Add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked thru.
Add the garlic and ginger, cook for 30 seconds until fragrant. Add in the thai curry paste and stir to combine. Add in the coconut milk and stir to combine. Cook for another few minutes until heated thru.
Spoon the coconut chicken thai curry over rice and serve warm. Top with red pepper flakes if you like more spice.