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Heat coconut oil in a pot, then sauté garlic, lemongrass, galangal, ginger and laksa paste until fragrant
Add coconut milk, chicken broth, fish sauce, tamarind paste, palm sugar, lime leaf and coriander root to the pot
Let the broth simmer gently so all the flavours infuse
In a pan, sauté spring onion, garlic and ginger in coconut oil for 1 minute
Add washed rice and a pinch of salt, mix well, then pour in coconut milk and water
Cook the rice until the liquid has evaporated and the rice is fluffy and aromatic
Mix together tamarind paste, ginger, curry powder, turmeric, ground coriander, Thai chilli paste, fish sauce, soy sauce, salt and pepper
Reserve a little marinade for later, then coat the chicken with the marinade
Fry the chicken in coconut oil until golden, caramelised and cooked through
In the same pan, add bok choy with the reserved marinade and a splash of water
Cook the bok choy until just tender and glossy
Serve the chicken and rice with the broth, garnished with makrut lime leaf, spring onion, bean shoots, coriander, lime slice and chilli oil