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To a large pot over medium heat, scoop the thick cream from the top of the can of coconut milk, this is going to be your cooking fat.
Saute the onion until soft, five minutes or so.
While that is happening, use a mortar and pestle to smash the shallots, garlic, chile, and salt into a paste.
Add this paste to the onions, and saute for another few minutes.
Add the curry leaf, the rest of the can of coconut milk, and the water, and bring to a simmer.
Remove the curry leaf. Taste, and adjust the broth if needed.
Stir in the Job's tears, and bring back to a simmer.
Toss the chicory with a small splash of olive oil, and a sprinkling of salt.
Serve the stew, topped with a generous tangle of the chicory, and whatever other toppings you are planning to use.