In a large pot, heat up 1 tablespoon of vegetable oil over medium-high heat. Once oil is hot add garlic and onion and cook until softened and fragrant, about 2-3 minutes. Add the red bell pepper and cook until slightly softened, about 3 minutes. Next, add the diced chicken and stir to cook for about 5 minutes.
Add the curry paste and lemongrass paste. Stir around to coat then add the coconut milk and frozen peas. Add the turmeric powder and salt and pepper. Cover and let simmer for 10 minutes.
Serve over coconut rice (see notes) and enjoy!
Notes
To make the coconut rice: prior to cooking your rice however you want (rice cooker, stovetop), open the can of coconut milk (without shaking it) and scoop off the cream at the top and mix it in with the rice. As the rice cooks, it will melt and cook with the coconut cream giving you a subtle coconut-flavored rice!