Heat oil in a wok and add onions, garlic, lemongrass and jalapeño and cook till onions are translucent.
Put the chicken and coriander in and cook it for a few minutes.
Now put the Penang paste in and cook.
Pour in your coconut milk and let the flavors marry.
Lower your heat and let the curry simmer for 15 min.
Squeeze the lime juice on top and stir.
Take out the stalks of lemongrass and discard.
Garnish with coriander and serve with rice.