A few tbsp. coconut or olive oil
1 chicken or about 4 chicken legs, skin and bones removed and chopped into bite-sized pieces
A few veg like carrots, tomatoes or butternut squash (optional; curry can be served over a bed of veg)
2 cups chicken stock (broth)
About 2 tsp. each chopped ginger and garlic
1 stalk lemon grass
A few lime leaves (I buy a frozen pack from an Oriental market and pull them out as needed)
Fresh juice of 1 lime, or 1/2 lemon
1 or 2 tbsp. fish sauce, to taste
1 400ml can coconut milk
Large handful basil leaves

Heat the fat in a pan and fry the ginger and garlic for a few seconds. Add the chicken and fry until browned. Add the veg (if using) and fry for another minute or so. Add the stock, coconut milk, lemon grass, lime leaves, lime or lemon juice, and fish sauce. Bring to a boil, then cover and simmer for about half an hour to 45 minutes, or until the sauce is reduced and of desired thickness. Remove the lemon grass and lime leaves. Stir in the basil leaves. If you let the curry sit for an hour or more the flavour improves.

After you have browned the ginger and garlic you can add a tablespoon or two of red Thai curry paste if you like, though I've found that if you reduce the sauce enough it's got a lovely flavour as it is. If you want to pep this up you can add some chili peppers.