Combine the coconut milk, tuna (including the water), chili pepper, garlic, and ginger in a cooking pot.
Heat-up the stove top and let the mixture boil. Cover and cook in medium heat for 10 minutes.
Add the dried kale leaves. Do not stir. Cover and cook for 15 minutes in low to medium heat.
Remove the cover and stir. Make sure that the kale absorbs the coconut milk. Cover again and continue to cook for another 15 minutes. You will need to add more coconut milk if it is starts to evaporate during the process.
Add the coconut cream and shrimp paste. Stir. Cover and continue to cook in low to medium heat for 45 to 60 minutes. You can add more coconut milk or water during the process if needed.
Transfer to a serving bowl. Serve with rice.
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