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1
In a food processor, pulse the ginger with the garlic, jalapenos, lemon juice and paprika until finely chopped. Add the water and process to a paste.
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2
In a large saucepan, heat 2 tablespoons of the oil until shimmering.
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3
Add the onions and cook over moderate heat until softened, about 8 minutes.
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4
Add the ginger paste and cook until it begins to brown, about 3 minutes.
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5
Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
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6
Scrape the sauce into a food processor or blender and puree.
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7
Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
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8
Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
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9
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
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10
Season the chicken with salt and pepper and saute over moderately high heat until golden and cooked through, about 10 minutes.
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11
Add the chicken; season with salt and pepper.
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12
Spoon into bowls and garnish with coconut and cilantro.
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13
Serve with steamed rice and lemon wedges.
