asian peanut chicken curry

Ingredients

• CURRY SPICE MIX
• 1 tablespoon coconut sugar
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon hot paprika
• 1/2 teaspoon ground himalayan sea salt, or to taste
• CURRY
• 2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 1/2 tablespoons canola oil
• 1/2 tablespoon sesame oil
• 1 1/2 cups white onions, diced
• 1 cup red peppers, diced
• 1 cup poblano peppers (substitute with green bell peppers), diced
• 1 large bird's eye pepper, seeded, ribs removed and finely sliced
• 2 1/2 to 3 cups zucchini, halved and sliced
• 1 1/2 tablespoons finely grated ginger
• 1/2 tablespoon pressed garlic
• 2 cups low-sodium chicken broth
• 1 can (14 oz.) coconut milk
• 1 cup smooth peanut butter, melted
• 1/2 cup roasted peanuts
• 1/3 cup sweet chili sauce
• 1/3 ketchup
• 1/2 teaspoon lime zest
• TOPPINGS
• Handful roasted peanuts
• 1/2 tablespoon chopped cilantro
• 1 large hot red pepper, sliced
• Few lime wedges, for garnish