In a small saucepan, mix the first 5 ingredients (Haiku sweet cream of coconut, red curry paste, peanut butter, chicken broth and salt).
Cook for 5 minutes, add the lime juice, and set aside.
In a wok or a large pan, heat vegetable oil at medium heat and sauté the chicken with the onion and garlic, while constantly stirring.
Add the peanut sauce and heat for 2-3 minutes.
Serve with roasted sesame seeds, green onions and mint on a bed of rice.
Note: The chicken can be replaced with tofu for a vegetarian dish. The peanut sauce can also be served with dumplings.