Prepare the Spice Paste: Blend all the ingredients into a smooth paste using a food processor or blender.
Sauté the Paste: Heat the cooking oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and the oil separates about 5-7 minutes.
Cook the Chicken: Add the chicken pieces to the pot, stirring to coat them evenly with the spice paste. Cook for another 5 minutes.
Add Liquid: Pour in the coconut milk, water, and add the lemongrass, kaffir lime leaves, and turmeric leaves. Stir well.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, around 1.5 to 2 hours.
Adjust Seasoning: Add salt to taste. If the curry becomes too dry before the chicken is cooked, you can add a bit more water.
Finish Up: Continue to simmer until the sauce is very thick and coats the chicken well.
