Chicken and vegetables in Thai red curry sauce

1 pound boneless chicken , cubed
2 TB. vegetable oil
1 TB. minced garlic
1TB. minced ginger
2-1 inch pieces crushed lemon grass
1 julienned carrot
1 julienned red pepper
1 julienned zucchini
1 cup julienned snow peas
1 can coconut milk
1/2 cup chicken stock
1 -2 TB. red curry paste juice and zest of 1 lime
2 TB. chopped fresh cilantro salt to taste steamed rice

Heat the oil in a large saute pan or wok. Add the chicken, garlic , and ginger. Cook for 3-4 minutes. Add the lemon grass and vegetables. Cook for 5 minutes. Add the rest of the ingredients. Bring to a boil and season to taste. Serve with rice. Thai food is brothy, not thickened with cornstarch. If you want the sauce thick, you can thicken it when you bring the liquid to a boil. Enjoy.