Malaysian Chicken Curry

Ingredients

• Curry Paste:
• 8 shallots, roughly chopped
• 6 hot chile peppers, roughly chopped
• 8 stalks lemongrass, smashed and cut into 1-inch pieces
• 1/2 cup chopped almonds, or to taste
• 1 small bunch fresh cilantro, roughly chopped
• 8 cloves garlic, roughly chopped
• 1 (1 inch) piece ginger, peeled and roughly chopped
• 2 tablespoons peanut oil
• Chicken Curry:
• 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon peanut oil, or more as needed
• 1 onion, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 orange bell pepper, cut into 1-inch chunks
• 1 cup halved snow peas
• 1 large carrot, cut into matchsticks
• 2 (14 ounce) cans coconut milk
• 1 teaspoon white sugar
• 1 teaspoon salt