1 tablespoon vegetable or peanut oil
50 to 100 grams Thai green curry paste
2 cans coconut milk
600g skinless chicken breast, cut in 3cm pieces
500 grams baby marrow, cut into thick slices
Fish sauce, to taste
Sugar, to taste
Soy sauce, to taste
Heat the oil in a heavy pot set over medium-high heat, and when the oil is hot, add the curry paste. Fry the paste for 2 minutes, stirring frequently.
Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below. Fry these solids for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken pieces and stir to combine.
Add the rest of the coconut milk. Reduce the heat to medium-low and simmer for 20 minutes, or until the chicken is cooked through.
When the chicken is done, add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and soy sauce until it is balanced enough for your tastes.
Serve with rice or rice noodles.