4cm/1陆in knob of fresh root ginger, peeled and finely grated
1 lemongrass stalk, bashed (see tip)
陆 lime, zest and juice
2 onions, sliced
250g/9oz sugar-snap peas, cut in half lengthways
2 x 400g tins full-fat coconut milk
3 tbsp Thai red curry paste
1 tbsp plain flour
1 x 225g tin water chestnuts, drained, halved and quartered if large
salt and freshly ground black pepper
1 tbsp Thai fish sauce
1 tbsp light muscovado sugar
3 tbsp sunflower oil
6 skinless and boneless chicken breasts
4 lime leaves