Red Curry (Thai-style) with Chicken

This is the red curry recipe I use. It really smells up your house, so be sure to ventilate well or at least not cook it unless you're willing to have your home occupants smell it for a few days.

2 Tbsp peanut oil
1 onion, finely chopped
2 tsp red curry paste (or powder & water)
2 cloves garlic, finely chopped
1 cup coconut cream or milk
1 cup chicken stock
2 Tbsp fish sauce
1 Tbsp brown sugar
1/2 tsp salt
1 zucchini, thinly sliced
1 red pepper, julienned
12 oz chicken breast, cut into small pieces
2 Tbsp lemon juice
4 basil leaves, finely sliced

In a large pan with lid, cook onion in oil for 5 minutes. Add red curry paste and garlic, and stir fry for a minute. Add coconut milk, chicken stock, fish sauce, brown sugar, and salt, and bring to a boil. Add zucchini and red pepper. Cover with lid and simmer on medium heat for 12 minutes. Add chicken and cook for 8 minutes. Add lemon juice and basil leaves and stir in.

Serve over rice.