Melt coconut oil in a large non-stick skillet over medium heat.
Once hot, add in onion, garlic, and ginger.
Sauté for 3 minutes, stirring frequently.
Stir in curry paste and cook for an additional 2 minutes, stirring frequently.
Add in coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, turmeric, and red pepper flakes.
Bring to a simmer, stirring regularly, over medium heat.
Once simmering, stir in chicken and green beans.
Simmer, covered, until chicken is cooked, about 10 minutes, stirring occasionally to prevent burning.
Stir in lime juice, then taste and re-season, if necessary.
Serve over rice and sprinkle with cilantro and crushed peanuts!
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