Put the oil, 1/2 Tbsp of curry paste and zucchini into a large fry pan; stir to coat in the curry paste; add the stock, then simmer over a low heat for 4-5 minutes until the zucchini is soft.

Remove from the pan and set aside in a bowl.

Turn the heat up to high, add a little more oil to the pan, add the chicken, the rest of the curry paste, and cook for about 5 minutes until the chicken is almost cooked.

Add the zucchini back to the pan, stir through the coconut milk and simmer for a further 2-3 minutes.

Try to multi-task and cook your cauliflower rice in between simmering. Then serve your curry with cauli rice and optional salad greens.