For this recipe, I’m using store-bought green curry paste, which you can find at the Asian section of a supermarket or at Asian markets. The paste should be thick, not saucy. Once opened, a jar of curry paste will keep in the fridge for a month or more, and you can use it to make other curries. (If your curry came in a tin, I recommend transferring it to a small storage container or freezing it in tablespoon portions.) I tried two different brands for this dish, Thai Kitchen and Maesri, and they both turned out great. I didn’t notice anything different in taste. To get the full flavor of the dish, make sure to use full-fat coconut milk. It adds a sweet fragrance and taste, and it will balance out the flavor of the curry paste. If you are in the mood for spice, add 2 or 3 sliced Thai chilis (also known as bird’s eye chili) at the same time as the chicken. The chilis will add a bright spice to the dish! Want to try making your own green curry paste from scratch? Try the one in this recipe for Thai Green Curry with Chicken! If you don’t have a spiralizer, use a julienne peeler or a vegetable peeler to shave the zucchini into thin noodles. Once you have spiralized all the zucchini, give the noodles several rough chops to shorten them. Set the zucchini aside. Transfer the chicken to the pan and spread it around. Cook the chicken for about 3 to 4 minutes, stirring occasionally. The chicken does not need to be fully cooked. Add green curry paste and stir to coat with the chicken. Add the remaining vegetables and toss with the chicken. Add the coconut milk and water. Reduce the heat to medium-low, cover, and let everything simmer while you cook the zucchini. Season with a pinch of salt and 1 1/2 tablespoons chopped basil, if using. Turn off the heat.
