Preheat the oven to 350 F.Prep the vegetables and have them sitting within reach on your work surface.
Using a meat mallet, tenderize and flatten the chicken breasts until they are approximately 1/4 inch thick all the way across.In a separate bowl, combine the coconut milk with the spices and tomato paste. This will make a thick sauce, especially if you are using full fat coconut milk. It will thin during baking.Working one at a time, transfer the chicken breast to an oiled casserole dish.
Layer the vegetables in the middle of the chicken breast, pour 1/4 of the coconut milk over the vegetables and roll up.Secure the end of the breast by rotating the breast to keep it on the bottom. Secure with a toothpick and remove before eating.Repeat with the second piece of chicken.
Top the chicken breasts with the remaining sauce.
Cover casserole dish with foil and bake for approximately 40 minutes, removing the foil in the last 10 minutes or so to allow the chicken to brown a bit. Time will vary by oven. Chicken is done when it has reached 165 F. on a meat thermometer.Serve with some brown rice and a side of your favorite vegetable!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.