In large, heavy saucepan, heat 1 Tbsp coconut oil. Add spice paste and stir over medium-high heat until it becomes fragrant, about
2 minutes. Add a splash of chicken or vegetable broth if it begins to stick. Stir in remaining broth and coconut milk and bring to a gentle boil. Stir in chicken, reduce heat to medium, cover, and poach chicken for 5 minutes, or until almost cooked. Stir in peas; cover and cook for 3 or 4 more minutes, or until chicken is fully cooked and peas are tender-crisp. Taste and add coconut sugar and tamari.