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In a small bowl, combine 1/2 teaspoon curry paste, salt and pepper. Rub chicken with the mixture. In a 12-inch skillet heat over over medium-high heat. Add chicken, brown on both sides; remove from skillet.
In a small bowl, whisk coconut milk and remaining 1 teaspoon curry paste together until combined. In the skillet, combine potato soup, vegetables and coconut milk mixture. Bring to a boil, stirring occasionally. Top with chicken. Cover and simmer for 15 to 20 minutes or until chicken is tender and no longer pink (170°F). If desired, top with coconut before serving.