In a large pot warm the coconut oil over medium heat. Add the onion, garlic, ginger and salt and sauté until softened. About 5 minutes. Add the cumin, curry powder, turmeric, and sauté another minute. Add the peanut butter, coconut milk, canned tomatoes and broth and stir to mix. Simmer for 15 minutes. Add the sriracha and parsley. Remove from heat.
If you have a stick blender you can simply blend the sauce (it’s easier). Alternatively, transfer to a blender and blend until smooth. Transfer back to pot. Add in lime juice and adjust seasoning as you want.
If the sauce is too thick for the chicken and vegetables to cook in, add a little more broth
Add the chicken cubes and sweet potato cubes to the sauce and cook on medium heat until the sweet potato is tender and the chicken fully cooked, 30-40 minutes
Add the snap peas and pepper and cook until they’re just tender but not too soft, about 10 minutes.
Serve with jasmin rice, a wedge of lime and fresh parsley.