Heat the oil in a large frying pan on a medium-to-high heat. Add the chicken, and cook for 5 minutes until sealed.
Whilst the chicken is cooking, place the red chillies, ginger, kaffir lime leaves, lemongrass, shallots, garlic, cumin, ground coriander and paprika into a food processor. Blend until the mixture forms into a paste.
Add the paste to the chicken in the pan and cook for 5 minutes, stirring to coat the chicken.
Add the yellow pepper, mangetout, fish sauce, lime and honey. Cook for a further 5 minutes, stirring often. By this time the chicken should be cooked through (you can check this by cutting the largest piece of chicken you can find in half and ensuring it’s no longer pink in the middle).
Add the coconut milk and heat through until almost boiling. Don’t let it boil, or it may curdle. *Optional – if you would like the sauce to be a little thicker, mix 1 tbsp of cornflour with 2 tbsp cold water and stir into the sauce.
Serve the Thai curry with brown rice. Top with fresh coriander leaves and slices of red chilli.
Nutritional information is per serving and does not include rice.