1Combine the Coconut Milk, Nam Pla, Lime Juice, Garlic, Shallots, Thai Sweet Chili Sauce, Red Pepper Flakes, Sugar, Cilantro and Salt and Pepper to Taste in a Blender and Blend Until Smooth Put the Chicken In A Large Nonreactive Bowl or baking Dish. Pour the Mixture Over the Chicken and Marinate for 4 Hours in the Refrigerator, Turning the Chicken Occasionally.
2Prepare A Gas or Charcoal Grill. When the Fire is Medium-Hot, and/or The Coals Are Covered with a Light Coating of Ash and Glow Deep Red, Put the Chicken on the Grill, Bone Side Down. Cover and Cook for About 15 Minutes. Turn and Cook, Skin Side Down, Covered, Until the Juices Run Clear, 12 to 15 Minutes.
3Transfer the Chicken to A Platter, Garnish with the Scallions and Serve at Once.