Heat a pan over low to medium heat and add the chicken, along with 1 tsp of cumin. Cook skin-side down for 3-5 minutes until the skin is nice and crispy. Flip the chicken over and cook for another 15 minutes, or until it is browned all over. Remove the chicken from the pan, draining the juices and reserving 1-2 tbsp for later.

In the same pan, add the onions, garlic, ginger, red chili, and 1 tbsp of Thai red curry paste. Season well, mix everything together, and cook for 5-7 minutes until fragrant.

Add the red bell pepper and mangetout to the pan, along with the coconut milk, 1 tbsp of Thai red curry paste, 1 tbsp of soy sauce, 1 tsp of fish sauce, 1 tsp of sugar, and the chicken stock. Season well, mix everything together, then return the browned chicken thighs to the pan with the reserved juices. Cook for a further 5-10 minutes until the chicken is warmed through.

Garnish with coriander, spring onions, and a few lime wedges. Serve with fluffy white rice (I cook slightly more rice that I would for a chilli)