2 pounds chicken breasts or thighs, boneless, skin on
2 tsp fish sauce
2 cloves garlic
1 2-inch piece fresh ginger, peeled
4 tsp vegetable oil, divided
2 tsp turmeric
2 tsp paprika
2 small fresh chilis, finely chopped
1/2 tsp salt
1/2 cup coconut milk
1/2 cup fresh coriander
Lime wedges for garnish
Remove skin from chicken parts and set aside. Cut chicken into bite-sized pieces and place in a work bowl. Toss with fish sauce and set aside.
In an electric chopper, process shallots, garlic and ginger until almost puréed. Heat 1 tablespoon of oil in a large saucepan and add puréed shallots, garlic and ginger. Sprinkle with turmeric and sauté briefly. Add chicken and mix until well coated. Sprinkle with paprika, chilis and salt. Cook, stirring, until chicken is lightly browned on all sides. Add coconut milk, cover and simmer 15 to 20 minutes longer or until chicken is cooked through but tender.
Meanwhile, slice chicken skin into strips. In a small skillet, heat remaining teaspoon of oil and add skin. Cook, turning, over medium heat until fat melts, moisture evaporates and skin becomes crisp and brown on all sides.
Remove crunchy skin from oil and drain on a paper-towel-lined plate. Discard any fat left in the pan.
Serve chicken over rice, garnished with cracklings, chopped coriander and lime wedges.