Thinly slice broccolini stems on an angle. Cut any large florets into smaller pieces.
Heat 1 tablespoon coconut oil in a medium-large Dutch oven or pot over medium heat. Add the broccolini and stir for 1 minute. Add the sliced red onion and a generous pinch of salt (about ¼ teaspoon) and cook, stirring frequently, for 1 more minute. Remove veggies to a bowl and set aside.
Heat remaining 1 tablespoon of coconut oil in the same pot. Add red curry paste, peanut butter, brown sugar, ginger, garlic, turmeric and chopped red onion. Cook for 2 minutes stirring frequently.
Slowly add the coconut milk while stirring. When smooth, add the chicken stock and soy sauce and bring it to a boil. Reduce to a simmer, stirring occasionally, and cook, uncovered for 10 minutes.
See Café Tips for more detailed instructions and tips.