Place the dried red chiles into boiling hot water and let soak for 15 minutes

While the chiles are soaking, prepare all the other ingredients

Place the Coriander and Cumin seeds into a pan without any oil

Heat pan on Medium heat and stir seeds until fragrant, be careful not to burn these seeds

Once all the ingredients are ready, place all ingredients into a food processor

Pulse until mixture forms a smooth paste

Using a Spiralizer, spiralize 3 to 4 Zucchinis and set aside

Place Khao Soi Curry Paste and 2 Tablespoons of Coconut Oil into a large frying pan or wok

Stir until curry paste becomes fragrant

Add in the 2 cans of Coconut Milk and bring to a boil, frequently stirring

Slice Chicken Breasts into bite sized pieces

Once the pan comes to a boil, add in the chicken and reduce to a simmer

Stir and add in the Yellow Curry Powder, the Coconut Sugar, and Fish Sauce

Cover and cook for a few minutes over medium-low heat, stirring frequently until chicken is cooked all the way through

While the curry is cooking, add the spiralized Zucchini and the other 2 Tablespoons of Coconut Oil to another large frying pan

Saute the Zucchini Noodles until cooked al dente

Spoon some Chicken Coconut Curry on top of a plate of Zucchini Noodles

Garnish with Cilantro and Lime

Serve and enjoy!