Pound galangal, lemongrass, onion, garlic, shrimp paste, and dry chili into a smooth curry paste.

Heat coconut milk in a pan until aromatic.

Add the curry paste and cook until the oil separates.

Add remaining coconut milk and bring to a gentle simmer.

Season with sugar and soy sauce.

Add kaffir lime leaves and cook briefly.

Taste and adjust seasoning before serving.