Heat one tablespoon oil in a non stick pan. Add chicken and cook on high heat for three to four minutes. Transfer onto a plate and set aside.
Add remaining oil in the same pan. Add garlic, onion and sauté till golden brown. Add turmeric powder, red curry paste and chilli. Sauté for one minute. Add coconut milk, basil leaves and mix well. Once the milk comes to a boil, add chicken and simmer for fifteen to twenty minutes or until tender. Add coriander leaves, lemon juice and mix well. Place rice in a serving plate. Put the chicken on top.
Serve hot garnished with coriander sprigs and lemon wedges.