Thai chicken curry

Peel the garlic and the ginger and grate finely.
Heat some vegetable oil in a pan and saute the garlic and ginger with the curry paste for a few minutes.
The curry paste can be quite hot, using half a packet will give you a reasonable spicy sauce, but if you want to turn up the heat use all of it.
Add the coconut cream and milk, the sugar, fish and soya sauce and the lemon juice.
Let it simmer for a few minutes to allow the flavours to infuse.
Chop half the coriander and throw into the sauce.
Season to taste.
Cut the chicken into strips and marinate in a little of the leftover curry paste.
Cut the peppers into strips.
Cook the rice according to the packet instructions.
About 10 minutes before the meal, heat the sauce.
Poach the chicken in the sauce for 5 minutes and add the vegetables for a further 5 minutes.
Season to taste.
Serve immediately on the rice garnished with the remaining fresh coriander.