Rinse quinoa and add to a small pot with water and broth mixture. Bring to a boil, cover and simmer for 15 minutes or follow package instructions. After cooking remove from heat, fluff with a fork and set aside until serving.
In a large non-stick frying pan heat oil over medium. Add chicken, sprinkle with salt and cook until no longer pink stirring only when needed so the chicken gets a nice caramel colour approximately 7 minutes. Remove chicken to a plate.
In the same pan add a small amount of oil if needed. Cook light parts of the peppers, green onion and garlic. Cook and stir for 2 minutes.
Add coconut milk, curry paste, hot sauce, fish sauce, brown sugar and whisk to combine. Simmer on low for a few minutes until sauce thickens a bit.
Stir in the chicken, lime juice, dark greens onions, and cilantro. Taste and adjust seasoning with more lime, if necessary.
For serving add a large scoop of quinoa and ladle in your chicken curry.