Step 1

Heat the coconut oil in pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions. Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.

Step 2

In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.

Step 3

Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.