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Place all green curry paste ingredients in a food processor. Process until fragrant and smooth. Set aside.
Heat a wok or large frying pan over high heat and add the oil. Swirl the heated oil around.
Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
Add about ¾ of the remaining coconut milk (about ½ cup), leaving the rest for later.
Stir-fry together with the paste, blending the two.
Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.
Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
Add the zucchini and the strips of lime leaves, stirring well to incorporate.
Simmer for another 3 minutes.
Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil and lime wedges on the side.
Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
Serve with jasmine rice (see instructions below).
Rinse rice.
Combine the rice and water in a pot, add the butter and salt and bring to a boil.
Reduce heat, cover, and let simmer for 18 - 20 minutes.
Remove from heat, fluff with fork and serve.