Method Prep:30min › Cook:30min › Extra time:30min › Ready in:1hr30min
Place the coconut milk and stock in a large, saucepan. Add the soy sauce, ginger, curry powder, garlic, lemongrass, vanilla, lime juice and coriander puree then stir. Bring to the boil, and then lower gas down.
Add the chicken pieces, red pepper, mushrooms, aubergine, carrots, celery and spring onions. Cover and simmer for 10 minutes, then stir in the pak choi and simmer again for 3 minutes.
While the curry is cooking, place the rice in a large saucepan of lightly salted water. Bring to the boil, reduce heat to medium and cook for 15 minutes. Serve immediately with the curry.
if you want you can freeze it but not for more than 5 days.