• 1 tablespoon vegetable oil, or more as needed
• 1 medium onion, cut into medium dice
• Kosher salt to taste
• 1 to 4 tablespoons Green Curry Paste
• 6 to 8 boneless, skinless chicken thighs, cut into strips or chunks
• ¾ cup/180 milliliters Easy Overnight Chicken Stock or store-bought chicken broth
• 1 (14-ounce/400-milliliter) can coconut milk
• 5 Thai lime leaves
• 1 lemongrass stalk, white parts only (root end, dry green tops, and any bruised exterior leaves discarded), halved and thwacked many times with the back of a chef’s knife to release its flavors
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce, plus more for serving
• 2 limes, 1 juiced and 1 quartered, for serving
• 8 ounces/225 grams snap peas, trimmed
• 1 red bell or red serrano pepper, seeded and sliced
• Leaves and thin stems from 1 bunch cilantro, picked as needed, for garnish
• Steamed jasmine rice, for serving

In a medium saucepan, heat the oil over medium-high heat; when it’s hot, add the onion. Hit the onion with a four-finger pinch of salt and cook until it’s translucent and beginning to brown, a few minutes. Add the curry paste and sauté for a minute or two, until it’s hot and fragrant. Push the onion and curry to the side of the pan and add the chicken (you may want to add a little more oil to the pan to cook the chicken). Stir to cook the chicken. Once it has lost its pinkness, stir it to combine with the onion and curry paste and cook for another minute.

Add the chicken stock, coconut milk, lime leaves, lemongrass, sugar, fish sauce, and 1 tablespoon lime juice. Simmer gently for 30 minutes. Add the peas and red pepper and cook until the vegetables are tender, 5 to 10 minutes. Taste and add more lime juice if desired. Garnish with the cilantro and serve with jasmine rice and the lime wedges, plus more fish sauce on the side.