Start by cooking the chicken nuggets in a pan with a little oil. Add the minced ginger, red curry paste and brown for 2 minutes. Add the peanut butter, pour in the wine and bring to the boil mixing together well. Add the stock and cream, cover and simmer until chicken is cooked through and the sauce is reduced and thickened.  Meanwhile, prepare the rice. Sauté the garlic on low heat with the butter until browned. Toss in the precooked boiled rice in, season with salt and pepper and add in the chopped coriander, lemon zest and  juice and mix together well. Serve the coriander rice with the creamy peanut and ginger chicken.