Thai Chicken Curry with Rice Noodles

First, prepare the curry paste: peel ginger and garlic, put them into a blender, add 1 tbsp oil, lemon zest, and chili flakes, and blend until smooth. Then clean the chicken meat, peel the onion, and cut it into fine slices.

Heat a large pot over medium heat and let the remaining 1 tbsp oil get hot in it. Turn the heat to the highest setting, add the chicken meat, and sear it for about 1 minute on each side. Remove the meat from the pot 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 fry everything for another 30–60 seconds. Then add 400 ml water and the coconut milk, return the seared chicken meat to the pot, and let everything simmer for 15 minutes over medium heat.

Meanwhile, cut the zucchini into fine half-moons (peeling is not necessary).