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Brown the meat over a high heat in a large pot with 30ml of oil. Roughly blend chilli, garlic, ginger, and onion into a paste with remaining oil. Transfer to the pot.
Add lemongrass, paprika, turmeric, desiccated coconut, stock, and 15g of salt. Bring to a boil, then turn down to a simmer. Cook for at least 2 hours, stirring occasionally to begin with, and more frequently as the liquid reduces to prevent burning.
After two hours, or when the meat has softened add the coconut milk, sugar, and remaining salt. Adjust seasoning if required. Garnish with julienned kaffir lime leaf and fried shallots. Serve with a side of steamed jasmine rice.