Heat a Dutch oven coated with coconut oil over medium heat.
Once hot, add the onion and cook for 2-3 minutes, stirring often, until softened.
Add the minced garlic, ginger, and curry paste.
Cook, stirring constantly, for 2 minutes until fragrant.
Add the chicken broth, coconut milk, brown sugar, and peanut butter. Whisk until well combined.
Bring to a boil and reduce to a simmer for 10 minutes.
Taste and season with sea salt, to taste.
Add the frozen mini wontons, simmer until cooked through and the wonton wrappers are soft, about 5-6 minutes.
Spoon 3-5 wontons in the bottom of bowls and ladle broth on top.
Garnish with lime wedges, green onion, fresh basil, and fresh cilantro. Serve immediately. Enjoy.