1. Remove skin from chicken drums. Score meat on both sides by making shallow diagonal cuts about 1 inch /2.50cm apart.
2. In a large mixing bowl stir together curry paste, soy sauce, sesame seeds (to toast the sesame seeds, place them in a shallow frying pan and toast until golden brown), sesame oil, sugar, green onions, garlic, salt and pepper. Pour into a plastic bag; add chicken drums. Seal bag; turn bag to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
3. Remove chicken, scraping off excess marinade. Reserve marinade.
Place chicken on the grill of an uncovered barbecue. Grill directly over medium coals for 15 minutes. Turn chicken over and grill for 10 to 15 minutes more. Baste both sides with reserved marinade and grill for 5 minutes more, or until chicken is tender and no pink remains. Discard any remaining marinade.