Ingredients:

Two spoons olive oil
one pound skinless, boneless chicken fillet halves - cut into thin strips one large spoon Thai red curry paste
one cup chopped halved zucchini
one red bell pepper, seeded and cut into strips

half cup cut carrots
one onion, quartered then halved
one spoon cornstarch
one can light coconut milk
two spoons cut fresh cilantro

Method

Heat the oil in a massive shallow pan over a middle heat and cook the onion for five mins, stirring often. ADD the garlic and curry paste and cook, stirring, for a minute. ADD the fish sauce, coconut milk, stock,sugar and salt, then bring to boiling.ADD the red pepper and zucchini, cover with a lid, then lower the heat to medium and cook for twelve mins.
WHILE the curry boils, cook the rice. ADD the chicken to the curry and cook, covered, for another eight mins. ADD the cornstarch paste and stir steadily till the curry thickens, then mix in the lemon juice and basil. SERVE on a bed of rice.