Place all paste ingredients into food processor & process into a paste consistency.
In a separate 2½ qt heavy bottom sauce pan, pour the coconut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.
Chef’s Note: This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.