Combine lemongrass, shallot, crushed red pepper, sliced turmeric, paprika, black pepper, white pepper, galangal, ground turmeric, garlic, lime leaves, and Thai chiles in a food processor, and process until vegetables and herbs are very finely chopped, about 1 minute. Add ½ cup water; process until mixture looks creamy (it will still be coarse), about 2 minutes, stopping to scrape down sides of bowl as needed. Scrape down sides of processor bowl, and stir mixture. With processor running, pour remaining ¼ cup water through food chute, processing until mixture is smooth but slightly gritty and paste-like, about 2 minutes. Set aside ½ cup Kalaya curry paste in a small bowl. Store remaining paste in an airtight container in freezer up to 2 months.

Process cilantro, coconut milk, pandan, sugar, and salt in a blender until very smooth, about 1 minute. Set aside. Place rice in a medium bowl, and add water to cover. Agitate rice with your fingers until water turns cloudy. Drain water, holding rice back in bowl with your hands. Repeat process until water runs clear, about 3 times. Stir together rinsed rice, blended cilantro mixture, 1 ½ cups water, shallot, and garlic in a medium saucepan. Bring to a simmer over medium, stirring occasionally. Cover and reduce heat to low; simmer, stirring bottom and edges of pan occasionally to prevent sticking, until liquid is absorbed, 10 to 12 minutes. Remove from heat; cover and let steam until rice is tender, 10 to 12 minutes. Uncover; gently fluff rice using a fork. (Rice will be sticky.)

Heat a medium-size heavy-bottomed pot or a Dutch oven over medium-low. Add palm sugar, shrimp paste, reserved ½ cup Kalaya curry paste, and half of the coconut cream (about ¾ cup), and cook, stirring often, until curry sauce is fragrant and bubbly and palm sugar is dissolved, 3 to 5 minutes. Stir in chicken pieces and coconut milk. Increase heat to medium, and bring to a boil. Gently boil, stirring occasionally, until chicken is tender and a thermometer inserted in thickest portion of chicken registers at least 165°F, 7 to 10 minutes. Stir in fish sauce and salt. Stir in remaining half of coconut cream (about ¾ cup). Remove pan from heat. Stir in basil and makrut lime leaves.

Top chicken curry evenly with long hot peppers; garnish with additional basil and lime leaves. Serve alongside coconut rice.