COOK IT.
Make the red chili paste by combining all the ingredients in a blender and blitzing on high speed until a smooth paste is formed. Set aside.
For the chicken, dissolve the salt in 1 litre (33.81 fl oz) of water over a low heat and set aside to cool. Place the chicken pieces and the cooled brine into a container. Cover and place in the fridge for 5 hours. Remove the chicken from the brine and pat dry. Rub each piece with red chilli paste (reserving 75g (2.65 oz) for use later on) and place back into the fridge for 40 minutes.
Preheat the grill of the FORCE or FURNACE Grill and once ready, grill the chicken pieces over high heat until the outside is charred and smoky. Remove and set aside.
Place a large pan on the Grill over medium heat, add the grapeseed oil and lightly fry the red chilli paste for 2-3 minutes, then add the onions and red chillies and cook until softened. Nestle the chicken thighs in the pan and pour in the coconut milk. Crush the stick of lemongrass using the back of a knife and add to the pan along with the lime leaves, cardamom, star anise, bay leaf, fish sauce and white soy. Leave to simmer, uncovered for 1-2 hours.
Blanch the fresh peas by adding to a small pan of boiling water for a minute or two and then refreshing in a bowl of iced water. Drain the peas and add to the chicken pan towards the end.
Season the dish with lime juice and additional fish sauce, to taste.