Thai Chicken Curry with Rice Noodles

First, prepare the curry paste: Peel the ginger and garlic, put them in a blender, add all other ingredients for the paste, and blend until smooth. Then clean the chicken meat, peel the onion, and slice it thinly.

Then prepare a large pot and heat 1 tablespoon of oil over medium heat. Next, increase the heat to high, add the chicken meat to the pot, and sear it for about 1 minute on each side to seal it. Then transfer it from the pot to a plate and set aside for now. Next, reduce the heat to medium, add the sliced onion to the pot, and sauté it for 3–4 minutes. Then add the prepared curry paste and sauté everything for another 30–60 seconds. Next, add 400 ml of water and coconut milk, return the seared chicken meat to the pot, and cook everything for 15 minutes over medium heat.

Meanwhile, slice the zucchini into thin half-moons (you don't need to peel it beforehand).