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Heat half of 14oz can coconut milk in a deep pan on medium heat for 2-3 minutes.
Once slightly thickened, add curry paste and stir. Once incorporated, simmer on medium low for 5-6 minutes until the coconut milk makes a bright red oil with the curry paste.
Add sliced chicken thigh and stir so the chicken is coated in the curry mixture.
Add coconut milk, and 3-4 torn kaffir lime leaves.
Cover and simmer on medium low heat for 10-15 minutes until the chicken is fully cooked through. Make sure to occasionally stir so the bottom doesn't burn.
Season to taste with fish sauce and palm sugar.
Garnish with minced kaffir lime leaves, sliced red chillies, and enjoy with hot rice.