Soak dried chilies in hot water for 10 mins. Reserve the hot water for later use.

To make curry paste, add all ingredient into blender and blend. Once it's done, add a bit of reserved water to blend again to form the paste.

In a pan, add oil and heat up the oil. Add the curry paste in and stir fry for a couple mins.

On medium heat, Add chicken in and 3 tbsp of water and cook for two mins and cover with lid.

About 10 mins later, remove the lid and let it cook and evaporate the water to form thicken sauce.

Add the seasoning now. Add a bit of gula melaka and fish sauce in to taste.

Add veg in.

Before serving, add the coconut milk, rest of kaffir leaves, cut chilies (optional) over the chicken. Serve.