Place a large, deep skillet over medium heat and coat with a 2-count drizzle of oil. SautÃ© the onion and green peppers for 3 minutes to soften. Split the pieces of lemongrass down the middle and whack them with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste, and lime leaves to the skillet and stir for 2 minutes. Add the coconut milk, chicken stock, and lime juice. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir the whole thing together and simmer over low heat for 15 minutes. Shower chopped basil, cilantro, and another pinch of salt over the chicken; then serve in dinner bowls with lime wedges. Big flavor!
Edited: October 14th, 2009