Heat oil in a non-stick wok. Slice lemon grass root and add to the wok. Add schezwan chutney and soya granules and mix well.
Add coconut milk and torn Kaffir lime leaves. Slice lemon thinly and add 2-3 slices to the wok along with salt and mix. Keeping aside 1 basil leaf, tear the rest and add and mix.
Place rice in a serving bowl.
Add roasted peanuts to the wok and mix. Put the curry over the rice and serve hot garnished with a fresh red chilli and a basil leaf.