In a bowl, whisk together the coconut milk and peanut butter until well combined. Or, use a blender and blend until smooth. Set aside.
Add coconut oil to a saucepan over medium heat. Once the oil is hot, add the chopped onion and cook for 2 minutes, or until soft.
Add the garlic, ginger, curry powder, salt, and sugar. Stir together and cook for 30 seconds, until fragrant.
Add coconut milk and peanut butter mixture, broccoli florets, and water. Stir to combine.
Increase heat and bring everything to a boil. Once at a boil, reduce heat and simmer for about 10-15 minutes, until broccoli is tender. Add more salt and sugar to taste. Top off with red chili flakes (optional)
Use natural peanut butter that does not have any added sugar or salt. This is important. Take a look at the ingredient label to be sure.
For the salt and sugar in this recipe, adjust to taste.