Marinate chicken legs with lime palm sugar fish sauce salt and pepper for max of 20 mins.
On a hot pan, sautee onions garlic galangal with curry paste. Add chicken legs and chicken stock. Stir and cover for 5 mins. Open lid stir and add coconut milk. Season Cover the lid and cook for maximum of 20 minutes.
Dish out and serve with purple rice and garnish with thinly sliced red chillies.