Ingredients

• 1kg bone-in chicken thighs (can use boneless if preferred)
• 1 onion, chopped
• 150g mangetout
• 1 red pepper, sliced
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 red chilli, chopped
• 2 tbsp Thai red curry paste
• 2 tsp cumin
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 150ml chicken stock
• 400ml light coconut milk

Garnish

• 1–2 tbsp spring onions
• Handful fresh coriander
• Fresh chilli slices
• Lime wedges

Instructions

1. Brown the chicken
Heat a pan over low–medium heat and add the chicken thighs with 1 tsp cumin. Cook skin-side down for 3–5 minutes until crispy, then flip and cook for another 15 minutes until browned and cooked through. Remove and reserve 1–2 tbsp of the juices.

2. Cook the aromatics
In the same pan, add onion, garlic, ginger, chilli, 1 tbsp Thai red curry paste and the remaining cumin. Season well and cook for 5–7 minutes until fragrant.

3. Build the curry sauce
Add the red pepper and mangetout, then pour in the coconut milk and chicken stock. Stir through the remaining curry paste, soy sauce, fish sauce and sugar.

4. Finish cooking
Return the chicken and reserved juices back into the pan. Simmer for 5–10 minutes until everything is heated through and coated in the sauce. Top with coriander, spring onions, fresh chilli and lime wedges before serving.