Thai Green Curry with Zucchini and Chicken

Ingredients:

• 1 tablespoon vegetable or peanut oil
• 2 to 4 ounces Thai green curry paste, such as Maesri
• 2 (13.5-ounce) cans coconut milk, such as Chaokoh
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 8 ounces cuttlefish balls, thawed if frozen (optional)
• 1 pound zucchini, cut into thick half-moons
• Fish sauce
• Granulated sugar
• Tamari or soy sauce
• Cooked rice or rice noodles, for serving

Preparation:

1. Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat until shimmering. Add the curry paste. Be cautious, as it will sputter. Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan or vent!
2. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these solids for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken and stir to combine.
3. Add the remaining coconut milk and the cuttlefish balls if desired. Reduce the heat to medium-low and simmer until the chicken is cooked through and the fish balls are warm, about 20 minutes.
4. Add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and tamari soy sauce until it is balanced enough for your tastes. Serve over rice or rice noodles.

https://www.thekitchn.com/recipe-easiest-thai-green-coconut-chicken-curry-recipes-from-the-kitchn-15663