Boil the coconut milk in a wok or large pan over high heat. Once boiling, add the shallots, candlenut, garlic, galangal, coriander, cumin, ginger, white pepper, lime leaves, bay leaves and lemongrass. Bring back to a boil, then add the chicken. Cook until the chicken is done, about 20 minutes. Then add the sugar and salt.
Candlenuts can be difficult to find in the U.S, but not impossible.
Indonesian bay leaves are known as daun salam. Do NOT use regular bay leaves, they're totally different. It's best to leave out if you cannot find Indonesian bay leaves.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.