Place all green curry paste ingredients in a food processor. Process until fragrant and smooth. Set aside.
3 green chilies, 1 shallot, 4 cloves garlic, 1 tbsp ginger, 1 lemongrass, 1½ tsp coriander, 1 tsp white pepper, 2 tbsp soy sauce, 3 tbsp fish sauce, 1 tbsp sugar, 3 tbsp unsweetened coconut milk
Heat a wok or large frying pan over high heat and add the oil. Swirl the heated oil around.
2 tbsp vegetable oil
Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
Add about ¾ of the remaining coconut milk (about ½ cup), leaving the rest for later.
½ cup unsweetened coconut milk
Stir-fry together with the paste, blending the two.
Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.
1½ lbs chicken thighs
Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
Add the zucchini and the strips of lime leaves, stirring well to incorporate.
1 zucchini, 8 kaffir lime leaves
Simmer for another 3 minutes.
Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil and lime wedges on the side.
½ cup Thai basil, 2 limes
Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
Serve with jasmine rice (see instructions below).