This is quite a light curry for when you want the flavour, but not the thick, rich sauce that often accompanies it. I made it with lamb, but chicken would be equally nice.
250 g cubed lamb
1 chopped onion
1-2 Tablespoon yellow curry paste (to your taste)
1 Tablespoon fresh ginger, grated
2 cloves garlic, chopped finely
3 chopped tomatoes
1 zucchini, cut in half lengthwise and then cut into slices
200 ml coconut milk
1 Tablespoon oil
Heat the oil in a pan, add the lamb and cook until browned on all sides. Remove from pan. Add the onions, garlic and ginger, sautéing until soft. Add the curry paste and stir into the onions, letting the heat release the spices. Return the lamb to the pan and add the tomatoes, zucchini and coconut milk. Stir, then cover and let simmer for 15 minutes. I like to serve it over rice and peas.