In a large saucepan, combine shallot, garlic, and ginger. Saute for 2 minutes, then add in all spices and salt/pepper. Cook for another minute.
Once spices are cooked out, add in tomato and coconut milk. Simmer for 20 minutes.
As sauce cooks, place large frying pan over high heat. Sear chicken thighs again with a bit of sauté oil for 5 minutes a side. Once cooked, nestle in with the sauce to finish cooking.
Once chicken is cooked and sauce simmered, serve hot over rice.