Combine the jasmine rice with the chicken stock and a pinch of salt in a small pot.
Take the piece of lemongrass and bruise it with the back of your knife, smashing it so that all the oils release. Add to the pot.
Bring the liquid to a boil, reduce the heat to a simmer, stir well, and cover the pot. Cook for about 18 minutes until the liquid has absorbed and the rice is tender. Remove the pot from the heat and let sit for 10 minutes. Fluff the rice with a fork. Keep warm.
Thai Chicken Curry
Pat the chicken dry and season with a pinch of salt. Heat a large, heavy-bottom pot (or Dutch oven) over medium-high heat. Add enough oil to just coat the bottom of the pot.
Working in batches, sear the chicken until browned, 2-3 minutes per side. Transfer the chicken to a plate and reserve.
Lower the heat to medium and add the onions and red peppers to the pot. Sauté for about 8 minutes until beginning to caramelize. Stir in the red fresno chiles, garlic, and ginger. Cook for another minute or so.
Add the carrots and red curry paste. Stir well and allow the curry paste to cook for a minute or so. Whisk in the coconut milk and chicken stock. Add the chicken back to the pot. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer for about 25 minutes, or until the chicken is cooked through and the curry sauce has reduced.
Stir in the greens, fish sauce, and lime juice. Let the greens wilt. Serve the chicken curry over the rice and top with a dollop of yogurt, scallions, cilantro leaves, pomegranate seeds, and an extra squeeze of lime juice.