In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.

In a large saucepan, heat 2 tablespoons of the oil until shimmering.

Add the onions and cook over moderate heat until softened, about 8 minutes.

Add the ginger paste and cook until it begins to brown, about 3 minutes.

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.

Scrape the sauce into a food processor or blender and puree.

Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.

Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.

Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.

Add the chicken; season with salt and pepper.

Spoon into bowls and garnish with coconut and cilantro.

Serve with steamed rice and lemon wedges.