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Heat the oil in a large saucepan over medium heat. Add onion, garlic, ginger and coriander roots and stalks, and cook for 5 minutes or until soft. Add curry paste and palm sugar, and cook for 1-2 minutes or until fragrant. Add lentils, stock and three-quarters coconut milk. Bring to the boil, reduce to a simmer and cook for 30 minutes or until lentils are tender and starting to break down. Remove from heat and stir through coriander leaves, fish sauce and lime juice. Season.
Divide among serving bowls and drizzle over remaining 100ml coconut milk. Scatter over chilli, coconut, if using, and extra coriander leaves to serve.