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