Step 1

Prepare rice in microwave according to package directions. Heat oil in large skillet over medium-high heat. Add onion and stir-fry 1 minute.

Step 2

Add curry paste and garlic to skillet. Cook 30 seconds or until fragrant. Stir in coconut milk, chicken broth, peanut butter, and soy sauce. Bring to a boil, stirring constantly. Add chicken; heat through.

Step 3

Stir in spinach; cook until wilted. Spoon rice into serving bowls. Top with chicken curry and peanuts. Garnish with Fresno chile; serve with lime wedges, if desired.