Soak dried chillies (10) in hot water 10-15 min until soft; reserve soaking water. Roughly chop, then blend with shallots (5), galangal (1), ginger (1), garlic (3), lemongrass (1), candlenuts (4), turmeric (1 1/2 tsp), shrimp paste (1 tsp) and a large pinch of salt until smooth, adding soaking water a tbsp at a time as needed.
Heat oil (80 ml) in a large saucepan over high heat. Add paste, reduce to low, cook stirring ~10 min until oil rises to surface. Add chicken (800 g), raise to high, cook 10 min until sealed. Add coconut milk (270 ml), 125ml water, lime leaves (6), lemongrass (1) and a pinch of salt. Reduce to low and simmer 35 min until thick and chicken very tender.
Season with lime juice (1 tbsp), sugar (1 tsp) and salt. Serve with rice or roti.