Cut the chicken breast and peppers into bite-sized pieces. Cut the garlic, pepperoni and ginger into very small pieces. Halve the zucchini lengthways and cut into slices.
Fry the chicken pieces and zucchini in a wok or pan with oil and add the garlic, ginger and hot peppers. Season with salt and pepper. Add paprika and cook for a few minutes. Then add the coconut milk and peanut cream. Garnish with fresh coriander if you like.
Sufficient for 2-3 servings without a side dish, 4 servings with rice.