Heat oil in a wok or large frying pan over medium-low heat. Cook the lemongrass, garlic and ginger for 1 minute or until aromatic. Stir in the curry powder, sweet potato and carrot. Add the coconut milk, stock and 3 Kaffir lime leaves. Simmer for 25 minutes or until vegetables are almost cooked.
Add the chicken to the wok. Cook, stirring occasionally, for 7 minutes or until the chicken is cooked through. Stir in Fountain Soy Sauce, Fountain Sweet Chilli Sauce and peas. Cook for 1-2 minutes or until peas are heated through. Season with salt and pepper. Transfer to a serving bowl. Finely shred remaining Kaffir lime leaf.
Garnish with shredded kaffir lime leaves and green onions. Enjoy with steamed rice and extra Fountain Sweet Chilli Sauce.