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Blend everything into a paste. Add the shallots, garlic, chili, turmeric, ground coriander, toasted cumin seeds, ground turmeric, and water to a blender. Blend on high speed until it forms a smooth paste. Set aside. Note: Feel free to add a bit more water if the paste is too thick.
Sauté the chili paste. Heat the oil in a deep skillet or saucepan over medium heat. Once hot, add the curry paste and sauté for 2-3 minutes, stirring frequently. This step will help release flavors and cook the raw aromatics.
Add the aromatics. Next, add the lemongrass stalk and fresh galangal. Sauté for another 3-5 minutes, stirring regularly.
Add the remaining ingredients. Pour in the full-fat coconut milk and add the tofu puffs, green beans, bay leaves, Kaffir lime leaves, sugar, and salt. Bring to a boil, then let the curry simmer, uncovered, for 20-25 minutes, stirring regularly, until the green beans are tender. Remove from the heat and adjust the saltiness and sweetness to taste.
Remove the aromatics. Before serving, remove the lemongrass stalks, galangal pieces, and lime/bay leaves from the curry.
Garnish. Top the curry with chopped fresh cilantro and a handful of fried shallots!
This curry can be stored in the refrigerator for up to 3 days.