How to make it
In a large pot over medium heat, add vegetable oil then stir in the ginger, lemongrass, curry paste and Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling and Dipping Sauce in the heated oil for 1 minute.
Slowly add the chicken broth over the mixture and stir occasionally. Stir in the fish sauce and brown sugar. Simmer for 15 minutes.
Stir in the coconut milk and zucchini. Cook for about 5 minutes.
Add in the chicken and cook for an additional 5 minutes, then add the lime juice and salt. Garnish with the chopped cilantro.