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In a large Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir for 2 minutes. Add jalapeño pepper and ginger; cook and stir for 30 seconds more. Add tomatoes, beer and broth. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes.
Meanwhile, place peanuts in a coffee grinder or a heavy resealable plastic bag. Process or crush with a rolling pin until finely ground. Stir ground peanuts, chicken and coconut milk into tomato mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
Stir in 1/2 cup cilantro, parsley, lime juice, black pepper and salt. Simmer, uncovered, for 5 minutes more. If desired, garnish each serving with additional cilantro.