Add the coconut milk into a small saucepan over high heat. When the coconut milk starts simmering, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar. Mix and cook the curry on high heat for 15 minutes. Add Peanuts and cook for another 5 minutes. The sauce should thicken up and coat the back of a spoon.
At this stage, add broth or water and whisk.
In a separate pan, heat vegetable oil and sesame oil. Once the oil is hot, and add garlic and sauté until it turns golden. Add onions and mushrooms and sauté them until the onions caramelize and mushrooms have reduced. Add remaining vegetable and cook them few minutes.
Add the cooked vegetables and tofu to the curry and bring it to a boil.
Serve over rice and top with crushed peanuts and green onions.