Thai green chicken curry

• Cut the chicken into 3 cm pieces and season with a pinch of salt.
• Cut the zucchini into thick half-moons and the green beans into 4 cm pieces.
• Start cooking the rice.

• In a wide pot, heat the oil over medium heat.
• Fry the curry paste for 1 minute, until fragrant.
• Add 100 ml of the coconut milk, from the thick part, and cook for 2 minutes.

Add the chicken and stir for 3 minutes, until it changes color on the outside.

• Pour in the rest of the coconut milk and add the soy sauce, the sugar and the lime zest.
• Simmer over low heat for 12 minutes.

Add the green beans and the zucchini and cook for 8 more minutes, until tender but still firm.

• Turn off the heat and stir in the basil and the lime juice.
• Taste and adjust the salt.
• Serve over the rice.