Using your hands, spread all but 1 teaspoon of the spice paste evenly under the skin.

Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes.

Add the remaining oil to the pan and fry the spice paste for 2-3 minutes.

At the same time, you're adding spice paste to taste.

Rub the spice paste into the slices and all over the top.

Cover each with the spice paste and set aside for 30 mintues at room temperature.

Mix until the vegetables are evenly coated with the spice paste.

Add the chicken and thoroughly coat with the spice paste.

In a large, shallow bowl mix the spice paste with the coconut milk.

Roll them over a couple of times to coat them with the spice paste.