Heat the oil in a large pan and saute the onions, spring onions, garlic, tomatoes and chillies for 5 minutes. Season to taste and stir in the lime juice and coriander.
Add the chicken, cover and cook for 30-35 minutes until tender then use a slotted spoon to transfer the chicken to a dish. Allow to cool then skin and bone, and chop the meat coarsely.
Put the vegetables through a sieve pressing down hard to extract all the liquid. Discard solids and reserve the liquid.
In a saucepan combine the almonds, the ground shrimp, the thin coconut milk and the reserve liquid. Bring to the boil and simmer for 15 minutes.
Add the thick coconut milk and the rice flour mixed with a little water. Cook uncovered, stirring often, until thickened.
Add the chicken pieces and the coconut oil and cook for just long enough to heat through- about 5 minutes. Serve with rice.