Heat the oil in a cooking pot.
When the oil gets hot, saute the onion, garlic, and ginger until the onion becomes soft.
Add the chicken pieces. Cook until light to medium brown. Turn over to cook the other side.
Pour-in coconut milk. Let boil. Add chili flakes, lemongrass, and papaya. stir. Cover and the heat to medium. Cook for 18 to 20 minutes or until the chicken is fully cooked.
Remove the cover. Add ground black pepper, fish sauce, and more chili flakes (if desired).
Add the hot pepper leaves. Stir and cook for 2 minutes.
Transfer to a serving plate. Serve.
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