In a large dutch oven, heat oil and butter over medium heat. Add chicken and cook until chicken is no longer pink.
Add coconut milk, curry paste, peanut butter, and tamari. Stir until combined. Stir in carrots, peppers, and green beans.
Bring to a simmer. Cover and cook for 5-10 minutes, or until vegetables are soft.
Click on the time in the instructions to start a timer!
You can use any vegetables you have for this dish!