Prepare ingredients. Discard the outer layer and dark green part of the leek, cut remaining part in ¼ inch slices. Cut the bell pepper into stripes. Dice the fresh chili pepper and the ginger, mince the garlic. Hit the lemongrass with the back of a large knife in 4-5 different spots. Cut chicken breast into strips.
In a wok or large nonstick pan, sear the chicken with 1 tbsp fat for 6-8 minutes over high heat. Add ½ tsp salt and ¼ tsp ground black pepper. Put the chicken aside in a plate or bowl.
In the same wok or pan, sautée the leek in the remaining 1¼ tbsp fat for 4-5 minutes over high heat. Add the bell pepper and sautée for another 2-3 minutes.
Add minced garlic, chopped ginger, fresh chili pepper and lemongrass. Sautée for 2-3 minutes.
Add chicken, coriander, turmeric, chili powder and the remaining 1 tsp of salt. Sautée for an additional 30 seconds.
Add coconut milk. Rinse coconut milk container with some water and pour onto the dish. Cook over medium heat for 2-3 minutes. Add lime juice at the end.
Serve with chopped cilantro leaves.
Notes
This is a stir-fry dish. Make sure to prepare it over high heat except for the last step when the coconut milk is added. Also stir regularly with a wooden spoon, spatula, or wok ladle.