Step 1

Heat oil in a skillet. Add sliced onion, minced ginger, and garlic. Saute for a minute until it is aromatic.

Step 2

Add red curry paste and minced coriander root. Saute for 2-3 minutes until oil starts oozing out on the side, and the mixture is aromatic.

Step 3

Add coconut milk, stock, lemon zest, brown sugar, fish sauce, and lemongrass stalk. Mix well and let everything come to a boil. Simmer and let it cook for 2-3 minutes.

Step 4

Add chicken and let it simmer for 7-8 minutes.

Step 5

Add the veggies when the chicken is almost cooked/ and the sauce has reduced almost by half (or to the consistency you are looking for).

Step 6

Cook for another 2 minutes, until the veggies are just cooked but still have a crunch to them.

Step 7

Remove the lemongrass stalk, Add torn Thai basil.

Step 8

Serve over rice with more garnishing of basil and fresh coriander leaves.