For the Chicken

• 2 lbs boneless and skinless chicken breast, cut into bite size pieces
• 1/2 cup unsweetened coconut milk
• 1 1/2 tablespoons red curry paste
• 2 cloves garlic, minced
• 2 tablespoons dark soy sauce
• 1 teaspoon ginger powder
• 1 teaspoon turmeric
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper

For the Veggies

• 3 bell peppers, largely diced
• 1 lb broccoli florettes
• 1/2 red onion, large diced
• 2 teaspoons extra virgin olive oil
• 1 teaspoon sesame oil
• 1 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• Green onion (thinly sliced), cilantro (roughly chopped), sesame seeds for garnish

FOR THE PEANUT SAUCE

• 6 tablespoons natural peanut butter
• 1/4 cup unsweetened coconut milk + extra as desired for consistency
• 2 tablespoons rice vinegar
• 1 tablespoon dark soy sauce
• 1 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/2 teaspoon siracha (more as desired)
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder