Thai Chicken Curry with Rice Noodles

Instructions

• 1
  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 meat and slice the onion thinly.
• 2
  In a large pot, heat 1 tablespoon of oil over medium heat. Increase the heat, add the chicken meat, and sear for about 1 minute per side until browned. Then remove the meat to a plate and set aside. Reduce the heat 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 meat, and cook over medium heat for 15 minutes.
• 3
  Meanwhile, cut the zucchini into thin half-moon slices (no need to peel).
• 4
  After the cooking time, remove the chicken meat from the pot and set it aside on a plate. Add the zucchini and rice noodles to the sauce, then cook for another 1-2 minutes over medium heat.
• 5
  Meanwhile, shred the cooked chicken meat into smaller pieces.
• 6
  After 1-2 minutes of cooking, return the meat to the pot, add the soy sauce and cane sugar, then mix thoroughly.
• 7
  Season the finished curry with lemon juice, divide into 3 portions, and serve warm.