Saute onions and chicken for a few minutes in oil, then add garlic and ginger.
Saute until nearly cooked, then add curry paste, cook a while longer and add chili garlic sauce.
Add broth and veggies, stir in coconut milk and cook until veg are done, but not too soft.
Stir in peanut butter and salt to taste.
Simmer on low until ready to serve.
Serve with rice (or flatbreads), yogurt.