Red Thai curry

I really love curries. I probably most of all love indian curries, but my problem is that I cannot recreate them at home. They never taste like I would want them to taste. There is probably the art of combining the spices which I don't master because I have not grown up with them.
Either way, I manage to do a decent red thai curry, at least one to my taste.

Servings: 3
Difficulty: easy
Preparation time: 45 minutes

Ingredients:

• 350 chicken breast, cut into small pieces
• 450 g vegetables, cut into thin slices (I used 1 carrot, 1 red bell paper, green beans and bamboo sprouts but you can use any vegetables you want)
• 2 stalks lemongrass, finely chopped
• 1 can(400 g) full-fat coconut milk
• 3-4 tsp red curry paste
• 1 tsp brown sugar
• 1 Tbsp fish sauce (nam pla)
• salt and pepper
• rice to serve

Method:

• Season the chicken generously with salt and pepper.
• Put some oil in a wok or a pan and put the wok on the stove on high heat. When the wok is really hot, add the chicken pieces and fry them until they are nicely browned on all sides.
• Take the chicken out and put it aside.
• Put the prepared vegetables in the hot wok(add again some oil if needed) and fry for 5-10 minutes, they should still be a little crunchy.
• Add the coconut milk, curry paste, lemongrass, sugar, fish sauce and chicken to the wok, stir to combine and cook for 5 minutes.
• Taste and season with salt, pepper, some more curry paste if needed. If the sauce is too thick or there is not enough sauce, add some water to the sauce.
• Serve with rice.