Cut the galangal, turmeric, and lemongrass into 1 cm pieces. Dry fry the galangal, turmeric, lemongrass, onion, coriander root, and garlic in a wok over high heat until softened, well browned, and aromatic. Add water if needed to prevent over-browning. Remove and cool.

Transfer the cooled ingredients to a mortar, add the soaked and drained chilies, and pound into a paste.

Wet the coriander seeds, cumin seeds, cinnamon, and peppercorns slightly with water. Dry fry them in a wok over medium-high heat until toasted and fragrant. Grind them into a fine powder using a spice grinder, then mix the powder with the wet paste. Set aside.

Place the goat pieces in a large saucepan with galangal powder, 1 teaspoon each of salt and sugar, and cover with water. Bring to a boil over high heat, skimming the surface as needed. Reduce heat to low, cover, and simmer gently for 45 minutes. Strain and set the meat aside.

Heat oil and butter in a large saucepan over low-medium heat. Fry the curry paste and curry leaves until fragrant, then stir in the yoghurt.

Add the goat meat, chicken stock, milk, coconut cream, remaining salt, and sugar. Bring to a boil, then reduce to a very low simmer and cook for 40-45 minutes or until the goat is very tender.

Serve with rice paddy herb and steamed jasmine rice or baguette.