Smokey Thai-ish Chicken Curry

INGREDIENTS

• 4 Garlic Cloves
• 4 Lemongrass Stalks, roughly chopped
• 2 Red Chillies
• A Large Handful of Coriander
• 2 Tbsp Thai Fish Sauce
• 8 Chicken Thighs, boneless & skinless
• 3 Tbsp Sunflower Oil
• 2 Shallots, finely sliced
• 1cm Piece Fresh Ginger, peeled & minced
• 1 Tbsp Curry Powder
• 1 x 400g Tin Coconut Milk
• 200ml Chicken Stock
• 1 Tbsp Caster Sugar
• 150g Sugar Snap Peas
• 1 Lime
• 400g Basmati Rice, cooked, to serve
• Sea Salt

METHOD

1. Place the garlic, lemongrass, chilli, coriander and fish sauce into a pestle and mortar or mini blender. Bash or blitz into a smooth-ish paste. Place half into a large dish, reserving the rest.
2. Add the chicken thighs to the dish with the paste, season with salt and 1 tbsp sunflower oil, then toss to combine.
3. Heat the remaining oil in a wok or large frying pan over high heat. Add the shallots and ginger, cooking for a few minutes. Stir in the reserved paste and curry powder, cooking until fragrant. Spoon off 1–2 tbsp of the cream from the coconut milk and add to the pan, cooking until the oil separates. Stir in the rest of the coconut milk, caster sugar and stock. Simmer, then add the sugar snap peas and cook for 4–5 minutes. Season with lime juice.
4. Meanwhile, heat a griddle pan over medium-high heat. Add the chicken and cook for 7–8 minutes per side, until golden and cooked through.
5. Serve the curry with steamed basmati rice, topped with the sliced chicken. Garnish with coriander leaves, sliced chillies and lime wedges.