Heat up 4tbs cooking oil in a frying pan/ wok, pour in the paste and fry till fragrant.
Add in the kaffir lime leaves and fry for another minute. Add in the chicken pieces.
Continue to stir over medium heat making sure the chicken pieces are coated in the curry paste.
When it is aromatic, add in 50ml of the coconut milk and turn up the heat to let it boil for about 5 minutes.
Add in 15ml of the tamarind juice and turn down the heat to let the chicken simmer for about 10 minutes.
Add in the diced shallots, salt, sugar and remaining coconut milk. Let it come to a boil. If you prefer a sourish curry, add in the remaining tamarind juice.
Check the flavours. Add in salt and sugar to your taste.
Serve hot with rice or even with bread.