In a heavy based pan, over a medium heat, saute the onion and garlic for about 10 mintues, until softened
Remove the coriander leaves from the stalk, and reserve for later. Finely chop the stalks and add to the onion, along with the lemongrass, chilli, ginger, ground coriander and anchovy. Cook for another 2 minutes until fragrant.
Add the coconut milk, stock, curry leaves, salt and pepper, bring to the boil and simmer for 20 minutes
At the end of cooking, add in meat and fish if you desire, and cook through.
Stir in lime juice, coriander and season to taste.