Pour the coconut milk into the skillet with the chicken.
Top the chicken and coconut milk with frozen peas and carrots.
Add all the remaining seasonings, including the curry paste and the sweetener.
Sauté everything, stirring constantly, over medium to high heat, until the chicken is fully cooked through. It should be at least 165 F. on a meat thermometer. If needed for extra broth, add ¼ to a ½ cup of chicken broth.