Toast the shrimp paste in foil in a dry pan or over a gas flame until fragrant.
Crush shallots, garlic, chillies, galangal, palm sugar, turmeric, salt, and rehydrated shrimps in a mortar.
Heat 30ml oil in a wok and fry the curry paste and cardamom pods until dry.
Add guinea fowl joints and fry for a few minutes.
Add krachai, lime leaves, fish sauce, rice wine, and 500ml stock, then simmer for 30 minutes.
Wash 200g rice and let it sit for 10 minutes.
Place rice, coconut milk, salt, sugar, and leaves in a pot and cover with water.
Boil for 4 minutes, then turn off heat and let stand covered for 12 minutes.
Garnish the dish with beans, bamboo shoots, lime leaves, and chilli.