Toss the chicken with the curry powder, salt to taste, red pepper flakes, and lemongrass.
Place the oil in a wok and turn the heat to medium-high. Add the chicken and cook, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.
This dish is also nice with vegetable such as carrots and broccoli. Just toss them in the wok along with the chicken.