Method:
1. Heat a wok over high heat until hot. Add oil, red onion, green onions, garlic, ginger and curry paste, stir fry 1 minute until fragrant.
2. Add capsicum and chicken, stir-fry 1-2 minutes or until chicken is seared. Add coconut cream and chicken stock. Bring to the boil, reduce heat to medium and simmer for 8 minutes or until chicken is cooked through.
3. Meanwhile, boil, steam or microwave rice until cooked.
4. Spoon the rice into a serving bowl. Ladle over the curry, top with coriander leaves. Serve.