Chicken Curry

Rinse chicken, pat dry and cut into bite-size pieces. Peel carrot and cut into 6 cm (approximately 2 inch) long strips. Rinse the green beans, clean and cut into halves or thirds. Peel onion and garlic, cut the onion into strips and finely chop garlic. Rinse chili pepper, clean and cut into thin rings. Sauté vegetables for 4-5 minutes in hot oil in a frying pan or wok. Add the chicken and cook together for 2-3 minutes. Add curry paste and peanut butter and cook briefly. Deglaze with the broth. Add coconut milk, cashews and kaffir lime leaves and simmer, stirring occasionally, about 10 minutes. If necessary, add some more broth. Season with salt and pepper and stir in cilantro.