Thai chicken curry with rice noodles

First, prepare the curry paste: Peel the ginger and garlic, place them in a blender, add the lemon zest, chili flakes, 1 tablespoon of oil, and blend until smooth. Then clean the chicken and slice the onion thinly.

Heat 1 tablespoon of oil in a large pot over medium heat. Turn up the heat, add the chicken, and sear for about 1 minute per side until a crust forms. Then remove the meat to a plate and set aside. Turn the heat back down to medium, add the sliced onion to the pot, and sauté for 3-4 minutes. Add the prepared curry paste and sauté for another 30-60 seconds. Pour in 400 ml of water and the coconut milk, return the chicken to the pot, and cook over medium heat for 15 minutes.

Meanwhile, slice the zucchini into thin half-moons (no need to peel).