2 pounds boneless, skinless chicken thighs
2 garlic cloves, minced
1 slice ginger, peeled and minced, about 2 teaspoons
1 tablespoon Thai red curry paste
1 1/2 tablespoons olive oil
4 scallions, cut into 2" lengths
1/4 cup roasted peanuts, crushed, or 2 tablespoons crunchy peanut butter
2 teaspoons organic sugar
1 tablespoon fish sauce
1 cup coconut milk
1/2 cup water
2 cups broccoli florets, steamed or blanched for 2 minutes