What you need:

2 tbsp oil

1 bay leaf

1 lemongrass – bruised and chopped

1 chicken, cut into 8 pieces

1 tsp salt

500 ml coconut milk

2 tbsp sweet soy sauce

Grind the following into spice paste
10 red chilies
8 shallots
3 cloves garlic
1 medium size tomato
1 inch ginger
1 inch galangal
1 tsp shrimp paste
What you do:
Heat oil on high heat and fry the spice paste, bay leaf, and lemongrass until fragrant, about 3 minutes.
Add chicken to the pot and stir until no longer pink.
Season with salt and pour the coconut milk into the pot. Bring to a boil and cook until the liquid has reduced somewhat and the chicken is cooked and tender, about 30 minutes.
Add sweet soy sauce and give it a stir so it is properly mixed with the sauce. Taste test and adjust with salt as needed.
Turn off heat and serve immediately with steamed white rice.
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