Peel and finely dice the shallots, garlic. Finely chop the red chillis, leave seeds in. Pick leaves off the curry sprigs.
In a medium bowl or jug mix together the peppercorns, miso paste, dried shrimp in oil, oyster sauce, ketjap manis and soy sauce to form a paste.
Return wok or large frying pan to medium-high heat and add butter. When melted, add in the chopped shallots, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent.
Add the soy sauce paste, stir, then add in the cooked chicken. Mix well to combine. Add stock and cook for 3 minutes for the chicken to cook through.
Mix tapioca flour with water and drizzle over the sauce, stirring quickly for the sauce to thicken. Remove from heat and serve.