Heat a pot over medium-high heat. Add the curry paste and ginger to the bottom of the pot. Stir and let it become fragrant, about a minute.
Add the leftover peppers, onions, and almost all the leftover coconut milk sauce. Leave a little bit of the sauce in the container and mix the cornstarch into it, stirring well until the cornstarch is completely mixed in. Stir the cornstarch sauce mixture into the pot. Add the fish sauce, lime juice, and brown sugar. Mix together and let come to a boil. Add the chicken and Roasted Zucchini. Reduce the heat once boiling and let simmer for about 5 minutes.
While cooking, heat the rice in a microwave until hot.
Serve the red curry over rice with Cilantro and limes.

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