Make the curry paste. Put all the paste ingredients in a food processor or blender and blitz until smooth, scraping the mixture down from the side of the bowl if necessary.
Put the stock and curry paste in a large saucepan and bring to the boil. Cook, uncovered, for 15–20 minutes until most of the liquid has evaporated.
Season the chicken lightly. Heat the oil in a large frying pan, add the chicken and gently fry for 5 minutes.
Add the chicken and coconut milk to the reduced curry sauce and cook for about 20 minutes until the chicken is very tender. Ladle into shallow bowls, sprinkle with coriander and serve with fragrant rice or rice noodles.