Heat the KA•ME Stir-Fry Oil on high in a wok or skillet and saute green curry paste until fragrant. Add 1/2 KA•ME Coconut Milk Lite, stir chicken in. Bring to a boil, reduce heat to simmer and cook for about 5 minutes (until chicken is cooked through). Add remaining KA•ME Coconut Milk Lite, brown sugar and KA•ME Fish Sauce. Bring to a boil.
Add bell pepper, zucchini and lime zest and stir; cook 3 more minutes.
Garnish with basil and serve over jasmine rice or KA•ME Pad Thai Express Rice Noodles.