Add 1 cup of rice to a saucepan and 2 cups of water. Bring to the water and them simmer with a lid on for 8 – 10 minutes.
Heat oil in a pan and cook the curry paste, garlic, ginger and lemon grass paste on medium heat for a couple of minutes.
Add the coconut cream and fish sauce, turmeric and kefir leaves. Bring to the boil and then reduce heat to a simmer and add in the chicken pieces and veggies.
Cook this gently for about 10 minutes, until cooked through.
Serve Thai curry with rice and garnish with fresh coriander and shopped chilli.