Step 1

In a large saucepan, simmer ½ can of coconut milk for 2-3 minutes. Add curry paste and cook for an additional 3-4 minutes.

Step 2

Add chicken and cook for 5-6 minutes, until it is no longer pink.

Step 3

Stir in onion, lemongrass and garlic. Cook for about a minute.

Step 4

Stir in remining 1.5 can of coconut milk, along with fish sauce, brown sugar, carrot and chicken broth or water. Simmer for 15 minutes.

Step 5

Add in bell peppers, zucchini and basil. Continue cooking for 10-15 minutes, or until the vegetables are cooked to your linking.

Step 6

Taste and adjust for salt. Serve with freshly cooked jasmine rice.