Heat the coconut oil over medium high heat in a large skillet.

Add the garlic and cook for about a minute or so, then add the cut up chicken.

Season with salt and pepper and continue cooking until chicken has cooked through.

Remove the chicken from the pan, and set aside.

Reduce the heat to medium, and add the coconut milk, red curry paste, fish sauce, and peanut butter to the pan.

Combine all the ingredients using a whisk and allow it to come to a simmer.

Taste and add stevia if desired.

(I added about 15 drops)

Return cooked chicken to the pan and stir it in with the sauce, cooking over medium heat until the chicken is hot.

Serve as is, or over cauliflower rice, zucchini noodles or shirataki noodles