Bruise the lemongrass. (Lightly crush it with a pestle or meat mallet.) This will help release its aroma while cooking.

Using a food processor or pestle and mortar, combine the ginger, green chile, shallots, and garlic into a paste.

Melt the coconut oil in a preheated pot over medium heat. Once hot, add in the crushed ingredients and sauté.

After 3–4 minutes, add the turmeric powder and smashed lemongrass and sauté once again.

Add in the chicken meat and mix well with the sautéed ingredients.

Once the meat is coated, pour in the coconut milk and water.

Add salt and cover the pot. Let everything cook for about 20 minutes or until the desired thickness is reached and the chicken is cooked through.

Garnish with chopped cilantro and serve!