1. Place jalapeno peppers, shallot, garlic, ginger, lemongrass, cilantro, coriander, shrimp paste, white pepper, fish sauce, brown sugar, and lime juice together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.

2. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste (aka the stuff you made in step 1).

3. 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 for later.

4. 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.

5. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.

6. Add the red bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.

7. 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).

8. Serve this curry in bowls with Thai jasmine rice on the side. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!