Toast the chili peppers with a little oil until fragrant, then crush them lightly. Prepare the culantro, shallots, and bruise the lemongrass.

Peel the purple layers of the banana blossom until you reach the white part. Cut into pieces about 1 cm thick and soak in lime juice to prevent browning.

In a pot, bring 1 cup of water to a boil. Add the bruised lemongrass, galangal, and shallots. Once boiling, add half of the coconut milk followed by the chicken. When the chicken starts to cook, season with tamarind paste, salt, and fish sauce. If you prefer a slightly sweet taste, add a little palm sugar. Then add the banana blossom (squeeze out excess water) and bring to a boil again, pressing down with a ladle to submerge. Once the banana blossom is cooked, add the remaining coconut milk and stir to combine.