Cut up the onions, zucchini, red pepper, and mince the garlic first. This will make things easier, especially for someone like me who has limited room to work with.

Heat the oil in a large sauce pan over medium heat. Add the onions and saute for about five minutes until they start to get soft.

Add the curry paste and garlic, stir until it's evenly distributed and cook for about a minute. I found that two teaspoons of curry made this dish plenty spicy; if you've got a weak tongue, add less. Also, watch out for the fumes that will BURN THE YOUR EYES.

Add the coconut milk, chicken stock, fish sauce, sugar and salt, and bring it to a boil.

Add the zucchini and red pepper, cover and simmer for about 12 minutes. In the meantime, cook your rice. I used instant rice, but you can use any type you want.

After the 12 minutes, add the chicken, cover, and cook for another 8 minutes. In the meantime, make the cornstarch paste by mixing two tablespoons of water with two tablespoons of cornstarch until smooth. Once 8 minutes are about up, chop up your basil.

After the 8 minutes, add the cornstarch mixture and stir until the curry thickens. Add the lemon juice and basil and stir.

Serve on a bed of rice.

Now that you have learned how to make chicken curry rice, please be sure to view these other chicken recipes and these rice recipes. Also, you will love these Thai recipes.