Coconut Curry Chicken

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15 medium dried red chiles, such as Kashmiri, Guajillo or New Mexico, stemmed and seeded

1 cup boiling water

10 medium garlic cloves, halved

3 stalks of fresh lemongrass, tender white inner bulbs only, minced

One 3-inch piece of fresh ginger, peeled and chopped

2 medium shallots, chopped

1/2 cup chopped cilantro stems and leaves, plus sprigs for garnish

1 tablespoon dried shrimp paste

1 teaspoon curry powder

1/2 teaspoon kosher salt

Three 14-ounce cans unsweetened coconut milk

1 cup chicken stock

1/2 cup Asian fish sauce

1/2 cup soy sauce

1/4 cup sugar

8 whole chicken legs, separated

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