Preheat the oven to 400 degrees.
In a medium saucepan, combine the rice with the stock and bring to a boil. Cover and cook over low heat until the liquid is absorbed, about 10 – 12 minutes. The rice will not be completely cooked.
Heat the fat over a medium heat in an enameled casserole stove –to-oven pan. Add the chicken and season with sea salt and fresh pepper. Cook until brown.
Stir in the leeks and cook for five minutes. Add the red curry paste and cook until fragrant, stirring well, about 2 minutes.
Add the parcooked rice, coconut milk, brown sugar and fish sauce. Stir well, then add the vegetables.
Cover the dish and bake in the oven for about 20 minutes. Stir in the kaffir lime leaves (or lime zest) and cook until the coconut milk is absorbed and the rice is cooked.
Serve warm with fresh cilantro and lime wedges if desired.