1. Prepare the chicken and chop the bell pepper and zucchini.
2. Place all the "green curry paste" ingredients together in a food processor. Blitz to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
3. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut the lime leaves into thin strips. Reserve.
4. Heat up a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the curry paste.
5. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion (set aside for later). Stir well to mix in.
6. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
7. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
8. Add the red bell pepper and zucchini, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
9. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
10. Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.