Step 1
Rinse the rice thoroughly and soak it in water for 20 minutes. Then cook until fluffy and set aside.
Step 2
Heat oil in a deep pan over medium heat. Add chopped onion and sauté until golden brown.
Step 3
Add minced garlic and grated ginger. Cook for another 2–3 minutes until fragrant.
Step 4
Stir in red chili powder, turmeric, and coriander powder. Cook the spices for 1 minute while stirring continuously.
Step 5
Add chicken pieces and cook until they turn white on the outside.
Step 6
Pour in coconut milk and stir gently to combine with the spices.
Step 7
Crush the lemongrass stalk and add it to the curry. Let the curry simmer for 25–30 minutes on low heat.
Step 8
Add chopped bell pepper and fish sauce. Simmer for another 10 minutes until vegetables are tender.
Step 9
Check seasoning and adjust salt if needed. Remove the lemongrass before serving.
Step 10
Serve hot over steamed rice for a complete meal.
Step 11
Garnish with fresh herbs if desired.
