Thai Chicken Curry with Rice Noodles

INSTRUCTIONS

• 1
  First, prepare the curry paste: Peel the ginger and garlic, place them in a blender, add all the other ingredients for the paste, and blend until smooth. Then clean the chicken meat, peel the onion, and slice it into thin strips.
• 2
  Next, prepare a larger pot and heat 1 tablespoon of oil over medium heat. Then 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 it aside. Next, reduce the heat to medium, add the sliced onion to the pot, and sauté 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.
• 3
  Meanwhile, slice the zucchini into thin half-moons (you don't need to peel it beforehand).
• 4
  After the specified time, remove the cooked chicken meat from the pot and set it aside on a plate again. Then add the sliced zucchini and rice noodles to the pot and cook everything for another 1–2 minutes over medium heat.
• 5
  Meanwhile, shred the cooked chicken meat into smaller pieces.
• 6
  After 1–2 minutes of cooking, add the shredded chicken meat, soy sauce, and brown sugar to the pot and mix everything together.
• 7
  Season the finished curry with lemon juice, then divide it into 3 servings and serve.