Heat half the oil in a large non-stick saucepan over a medium heat.
Fry the chicken until golden. Remove from the pan and set aside.
Add the remaining oil and heat. Add the onions, pepper, courgettes, chilli, ginger and garlic and fry for a few mins until the vegetables are just softening.
Add the coconut milk, Thai paste, soy sauce and sweet chilli sauce, stir for few mins then return the chicken to the pan, cover and simmer until chicken is cooked through.
Serve with plain boiled rice and shop bought prawn crackers.
