Step 1

Make the coconut milk.In a large bowl, add coconut flesh with 2 cup warm water and mix well using your hands.Squeeze the coconut milk using a strainer until you get approximately 2 -3 cups of coconut milk.Skip this step if you’re using store-bought coconut milk. Set aside.

Step 2

Blend and fry spice paste.In a blender, blend 6 chili padi, 1 large red chili, ginger, ½ tsp turmeric powder, shallots and garlic until smooth.If the mixture is too dry, you can use water to help you achieve a smooth consistency.In a pan on medium-high heat, fry spice paste for 5 minutes.

Step 3

Mix chicken in spice paste.Add bruised lemongrass and chicken into the pan and mix well.

Step 4

Add coconut milk in chili paste.In a pot on medium heat, heat coconut milk and 3 tbsp coconut oil until fragrant but not boiling.When slightly fragrant, pour into chili paste.Let it simmer for 10 minutes, until chicken is cooked.

Step 5

Season the curry and add turmeric leaves.Season to taste with salt and brown sugar if needed, then add turmeric leaves.Turn off heat and keep covered for another 5 minutes.| Best eaten with steamed white rice.