- STEP 1
Heat oil in wok or large saucepan, add diced chicken and cook for 4-5 mins or until lightly browned and sealed. Add the garlic and onion and cool for a further 2-3 mins.
- STEP 2
Add the ginger, coconut milk, lemon grass stalk, red curry paste.
Stir in the soy sauce and coriander.
Gradually add the chicken stock.
- STEP 3
Bring to the boil, then turn to low heat and simmer for 25 mins, until sauce has reduced a little and chicken is cooked thoroughly. Remove lemon grass.
- STEP 4
Serve with boiled rice