Ingredients

• Curry Paste:
• 8 shallots, roughly chopped
• 6 hot chile peppers, roughly chopped
• 8 stalks lemongrass, smashed and cut into 1-inch pieces
• 1/2 cup chopped almonds, or to taste
• 1 small bunch fresh cilantro, roughly chopped
• 8 cloves garlic, roughly chopped
• 1 (1 inch) piece ginger, peeled and roughly chopped
• 2 tablespoons peanut oil
• Chicken Curry:
• 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon peanut oil, or more as needed
• 1 onion, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 orange bell pepper, cut into 1-inch chunks
• 1 cup halved snow peas
• 1 large carrot, cut into matchsticks
• 2 (14 ounce) cans coconut milk
• 1 teaspoon white sugar
• 1 teaspoon salt

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Instructions

1. Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
2. Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
3. Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
4. Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.