Thai Chicken Curry with Rice Noodles

Start by preparing the curry paste: peel the ginger and garlic, put them in a blender, add the lemon zest, chili flakes, and one tablespoon of rapeseed oil. Blend until you get a fine consistency. Then, clean the chicken meat and slice the onion thinly.

In a large pot, heat the second tablespoon of rapeseed oil over medium heat. Increase the heat, add the chicken meat, and fry it for approximately 1 minute on each side until lightly browned. 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 previously prepared curry paste and sauté for another 30-60 seconds. Pour in 400 ml of water and the coconut milk, return the chicken meat to the pot, and simmer everything for 15 minutes over medium heat.

Meanwhile, slice the zucchini into thin half-moons (it is not necessary to peel it). After 15 minutes, remove the chicken meat from the pot and place it back on a plate. Add the zucchini and rice noodles to the pot and simmer everything for another 1-2 minutes over medium heat.