• 2 tblsps vegetable oil
• 1kg free-range chicken thigh fillets, trimmed, thickly sliced
• 1 onion, thinly sliced
• 2 tblsps green curry paste
• 400ml can coconut milk
• 1½ cups chicken stock
• 150g green beans, trimmed
• 2 zucchini (150g each), trimmed, cut into 1cm pieces
• 1 tblsp fish sauce
• 1 tblsp brown sugar
• 1 tblsp lime juice
• 1 cup fresh Thai basil leaves
Heat half the oil in a large, non-stick wok over a high heat. Add chicken in three batches. Stir-fry each batch for 3 minutes, or until browned all over. Remove.
Heat remaining oil in same hot wok over a medium to high heat. Add onion. Stir-fry for 1 minute, or until soft. Add paste. Stir-fry for 2 minutes, or until fragrant.
Return chicken to the wok with coconut milk and stock. Bring to a boil. Simmer, stirring occasionally, for about 15 minutes, or until chicken is cooked.
Add beans and zucchini. Cook for a further 4–5 minutes, or until tender. Stir in fish sauce, sugar and juice.
Top curry with basil leaves. Serve with steamed rice and lime wedges, if desired.