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Cut each chicken thigh into 3 pieces, coat in 1 teaspoon of the sesame oil and season well with salt and pepper.
Add the red onion and the rest of the sesame oil to a large frying pan and sauté for a few minutes. Add the chicken pieces and brown for a few minutes on each side.
Make a gap in the centre of the pan then add the garlic, curry paste, peanut butter, brown sugar and coconut cream. Stir to combine with the chicken and onions. Cook for a few minutes until it starts to thicken up, then add the water.
Chop the broccoli into small thin pieces. Use the peeler to make thin ribbons of the carrots. Add both to the pan and stir to combine. Cover with the lid and simmer for 5 minutes or until the broccoli is tender and the chicken is cooked through. Season to taste.
Serve on top of steamed rice with fresh coriander, chilli and lime wedges.