This sounds kind of intense, but it has a delicate flavor.
First put this in food processor to chop up, but it won't puree it.
3 large lemongrass stalks, with the woody outer layer removed
4 fat garlic cloves, peeled
3 good sized shallots, peeled
1 large jalapeno pepper, de-stemmed and seeded
Next puree it in the blender with:
1 tsp dried galangal (or ginger) powder
1 tsp turmeric
1/2 can coconut milk
Then take 1 lb chicken thighs chopped into chunks and sear in hot coconut oil. Add curry puree and cook unlit the rawness of the shallots and garlic lowers. Add:
1 1/2 cans coconut milk
5 kaffir lime leaves (same concept as bay leaves, so don't eat them)
2 tbl fish sauce or shrimp paste
Bring to boil, then simmer uncovered, stirring occasionally, for 30 minutes or until chicken is tender. Salt to taste. Serve with steamed rice or baguette; Cambodia was a French colony.
