Chicken: Place 2 chicken thighs in a bowl and cover with 2 tsp crushed garlic, 2 tbs Massaman curry paste, and 1 tsp sugar. Let marinade while you prep the other elements.
Vegetables: Shred 1/2 baby cos lettuce, finely dice 1/4 cucumber. Set both aside.
Cook: Preheat a large pan to a medium high heat and add 2 tsp canola oil. Add the chicken and cook for 5-6 minutes per side, until just cooked through. Add 200ml coconut milk to the pan and bring to a simmer. Remove and slice the chicken and reserve the sauce.
Finish off: Cook the roti as per packet instructions. Lay roti on a plate, top with vegetables, cooked chicken and pour over the coconut sauce. Sprinkle crispy shallots on top and enjoy!