Break (or cut with scissors) the dried red chillies up into 2-3 pieces and pour boiling water generously. Cover with a side plate and leave to soak for 15 minutes.

While waiting, peel and roughly chop the onion, and place in a food chopper or blender.

Peel the garlic and add to chopper.

Top and tail the lemongrass and finely slice 2, and bruise the 3rd one. Tip the lemongrass rings into the chopper, set aside the bruised stalk.

Scrape the skin off the galangal, turmeric and ginger. Slice and add to the chopper.

Add the candlenuts and shrimp paste (belacan) to the chopper too.

When the 15 minutes are up, drain and rinse the chillies in tap water, shaking out the seeds if you like. Tip into the chopper.

Now chop or blend everything into a fairly fine paste.

Heat the 4 Tbsp of oil in a large saucepan on medium heat and fry the spice paste and bruised lemongrass for a good 5 minutes. Lower the heat to medium-low if it's catching. Stir it frequently.

Add the chicken pieces and coat thoroughly with the spice paste.

Add the coconut milk, water, 4 lime leaves and salt and stir to mix well. Bring to a simmer, then reduce the heat down to low. Simmer, uncovered, until the chicken is done. This will take 30 - 45 minutes, depending on what portions you are using and the size.

When the chicken is done, add the 2 remaining limes leaves, heat through for 1 minute and check seasoning. Add more salt if necessary. If you want more sauce, add a little water, bring it back to a simmer and check seasoning level again.

Leave to rest for 5 minutes, then serve topped with the crispy fried shallots.