1. Wash the chicken and cut it in to cubes. Marinate it for 15 minutes.
2. Put the coconut milk in a pot and bring it to a boil.
3. Add the galangal, lemongrass, shallots, shredded kaffir lime leaves, straw mushrooms and chicken.
4. Season it with fish sauce and sugar.
5. Cook slowly and when it has boiled add in the lemon juice.
6. Place it in a bowl, add the thick cream and smoked chilli paste oil.
7. Garnish with Thai parsley and chilli bird.