1. In a dutch oven or large saucepan, heat the oil over medium heat. Add the curry paste and onion. Saute until the onion is translucent, about 5 minutes.
2. Add the chicken, garlic, jalapeno, bell pepper, and ginger. Saute until the chicken is cooked through, about 5 minutes. Add salt and pepper to taste.
3. Stir in the zucchini and mix until combined with the spices. Stir in the coconut milk, cilantro, and lime juice. Bring to a simmer. Simmer until the zucchini is tender, about 10 minutes. Taste and add salt and/or pepper if needed.
4. To serve, spoon a bed of rice into individual pasta bowls. Top with the chicken,
vegetables, and sauce. Garnish with peanuts.
From The Classic Zucchini Cookbook by Ralston, Jordan, and Chesman.