Thai red chicken curry

I started with Helen's recipe for Aromatic Thai Chicken and added some bits and tweaked some quantities and ended up with this:

1kg chicken fillet (I used half thigh fillets and half breast fillets)
1 onion, diced
2 cloves garlic, crushed
1/2 teaspoon sugar
1/2 teaspoon yellow mustard seeds
2 tablespoons Thai red curry paste
2 teaspoons fish sauce
1 tablespoon lemon juice
1 tablespoon peanut oil
1 stalk lemon grass, finely chopped
1 red chili, seeded and finely chopped (I used one of the larger and milder varieties - 2 birdseye chillies would also work. Or more if you're not feeding whimpy kids.)
1 red capsicum, diced
150g snow peas
270ml coconut milk
125ml water
roasted cashews and macadamias to serve

1. Cut chicken fillets into large chunks and place in a glass bowl with the onion. Mix the garlic, sugar, mustard seeds, curry paste, fish sauce and lemon juice together and pour over chicken. Stir to coat the meat and leave to marinate for 30 minutes.

2. Heat the oil in a large deep frypan and stir fry chili and lemongrass briefly before adding the chicken, marinade and onion mix to the pan. Cook, stirring, until chicken is browned and almost cooked through.

3. Add the capsicum and snow peas and stir fry for a couple of minutes, then add the coconut milk and stir in well. Add water gradually until the sauce is the desired consistency.

4. Simmer until the vegetables are cooked to your liking, serve over rice and sprinkle a few cashews and macadamias on top for extra yum.

Sadly I'd got it ready a little too early and by the time Adam got home for dinner the snow peas were a bit overcooked. But it still tasted pretty damn good.