Cut the chicken thigh into 1 cm strips. Finely slice the brown onion. Peel the carrot and thinly slice on an angle. Thinly slice the zucchini on an angle.

Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Cook the chicken strips for 4-5 minutes, or until golden and just cooked through (the chicken will continue cooking later). Set aside on a plate.

Meanwhile, place the remaining olive oilin the same frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the red curry paste, warm water, carrot and zucchini and cook for 2-3 minutes, or until fragrant and coated in the paste

Pour in the coconut milk (double check the amount) and salt-reduced soy sauce. Bring the curry to the boil, and then reduce to a simmer for 5 minutes. Add the chicken back to the pan and simmer for a further 5 minutes, or until heated through. Meanwhile, pick the basil leaves.

Divide the rice between bowls. Top with the red chicken curry and basil. Enjoy!