Chicken Curry

Rinse chicken, pat dry and cut into bite-size pieces. Rinse bok choy, trim and cut leaves into strips. Rinse beans, trim and cut into halves or thirds. Peel onion and garlic, cut onion into strips and finely chop garlic. Rinse chile peppers, trim and cut into thin rings. Heat oil in a large frying pan or wok, sauté chile peppers for 4-5 minutes with garlic, beans and onions. Add chicken and fry together for 2-3 minutes. Add curry paste and peanut butter and cook briefly. Deglaze the wok with broth. Add coconut milk and kaffir lime leaves and simmer, stirring occasionally, for about 15 minutes quietly. If necessary, add some more broth. Approximately 5 minutes before the end of cooking time, add bok choy.