Prepare your chicken (one whole or 4 breasts) in the oven or crock pot. Piece into chunks.
Pour your 13.5 ounce cans of coconut milk in a skillet.
Add 1/2 of a jar of Thai curry paste, 1 T. Sun-dried tomato pesto, 1 t. coriander, 1 t. turmeric, 1 t. Spanish paprika, 1/2 t. marjoram. Add chicken and simmer for 15 minutes or until nicely coated. I served mine with rice-crumbed fried eggplant.