To prep the lemongrass, cut off the tough and dry roots and top ends. Peel off the outer tough layers and use only the soft part of the stalk. You will need approximately 3-4 stalks (depending on the freshness) to get about 1 ¼ cups of chopped lemongrass.

If using a blender, place all the ingredients from 2-8 and grind to a fine paste. If you are using a mortar and pestle, then add each ingredient, crush well and then follow with the next ingredient till the whole mixture comes together to a fine paste like texture. If you have a small mortar and pestle, then you can grind the ingredients in separate batches and then finally mix all together in a bowl.

Place the shrimp paste on a piece of aluminium foil; spread it out evenly and then fold the foil into a small packet. Place on a medium hot tawa or pan for 2-3 minutes, turn over and heat for another 2-3 minutes. Remove from heat, open the packet and crumble the shrimp paste into the prepared curry paste and mix together.

Heat the oil in a deep pan; add the curry paste and cook on low heat till the rawness of the ingredients goes away and oil begins to separate from the curry paste. This will take at least 8-10 minutes and sometimes more. But this is the step that is most crucial to the flavour of the overall dish so be patient and let the heat do its job.

Next add the chicken pieces and cook on medium heat for about 6-7 minutes without adding any water or coconut milk. Take care to stir at constant intervals so that the spice paste does not get burnt or stick to the bottom of the pan.

Add the thin coconut milk, season with salt and add sugar; cook on medium heat till the chicken has become tender.

Then add the thick coconut milk and cook for another 5 minutes; remove from heat.

Serve warm with rice and garnish with coriander leaves.