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In a large pot, heat a small amount of oil and add the Thai red curry paste, garlic paste, and ginger paste. Sauté for a few minutes until the mixture is fragrant.
Add the chicken thighs to the pot and cook them until they are browned on all sides.
Pour in the coconut milk and the prepared chicken stock, stirring well to combine.
Bring the mixture to a simmer and let it cook for about 20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot and mix in the lime juice, soy sauce, and honey.
Serve the broth over the cooked jasmine rice, garnished with grated carrot, fresh coriander leaves, sliced spring onion, and chopped red chilli.