To prepare the Miang Kham fillings: Place a skillet over low heat and toast the coconut until golden and fragrant. Wash the wild betel leaves thoroughly.

Toast the peanuts until fragrant and set aside. Use unsalted dried shrimp.

Dice the red onion, ginger, and lime (with peel) into small cubes. Thinly slice the Thai chilies. Set all fillings aside.

To make the sauce base: Pound the lemongrass, galangal, and red onion together in a mortar and pestle until fine. Add the shrimp paste and continue pounding until smooth. Set aside.

To make the Miang Kham sauce: Place a skillet over medium heat. Add the palm sugar and cook until it starts to melt. Add the fish sauce and the pounded mixture. Stir to combine and simmer until the sauce thickens. Remove from heat and stir in the toasted dried shrimp.

To serve: Arrange the wild betel leaves, toasted coconut, diced red onion, diced ginger, diced lime (with peel), sliced chilies, toasted peanuts, and dried shrimp on a platter. Serve with the Miang Kham sauce in a separate bowl.