In a wok or deep frying pan, heat oil over moderate heat and fry the star anise until fragrant.
Add ginger and garlic pastes, fry for 2 minutes. Add lemongrass, turmeric, and red chilies and stir fry for another 2 minutes.
Stir in coconut milk, water, turmeric leaf, and drained rice. Season with salt and bring to a boil.
Reduce the heat to low and simmer, covered, stirring from time to time, until all the liquid has evaporated and the rice has cooked, about 25 minutes.
Fluff the rice and serve hot.