Cut the courgette in half lengthwise and then slice in half-moon slices. Cut the onion in rings. Add some butter to the wok and start by frying the onion. When they turn translucent add the courgette and briefly fry them on high heat. Turn the heat down and keep frying until the courgette is soft. To cook them faster you can also add a little water to the pan (4 table spoons) and close the lid for a moment.
When the courgette is almost cooked, add the coconut milk and curry powder and stir till the two are mixed well together. Stop stirring and let everything simmer on low heat for another 4 minutes.
Serve the courgette with some basmati rice. This goes really well with my other recipe: een lekker kippetje.