Process lemongrass, ginger, chillies, garlic, and coriander stems into a coarse paste.
Add lime zest, groundnut oil, fish sauce, soy sauce, and tomatoes to the processor.
Pulse the mixture for a few seconds longer to combine into a spice paste.
Heat 15ml of groundnut oil in a deep pan and brown the chicken thighs on both sides.
Remove chicken and drain excess fat leaving only 15ml of oil.
Fry the spice paste for two minutes until fragrant and return the chicken to the pan.
Pour in 400ml of coconut milk and simmer covered for 20 minutes.
Add halved apricots and simmer for a few minutes until the chicken is cooked through.
Finish with lime juice and fresh coriander leaves before serving.