Step 1

Heat oil in 12-inch saucepan over medium heat until shimmering. Add the curry paste and cook, stirring frequently, until paste is fragrant and darkens in color, about 4 to 5 minutes.

Step 2

Add 1/4 of the coconut milk to the pan and stir to combine with curry paste until glossy and thickened, about 1 minute. Stir in the chicken and toss to coat thoroughly with the sauce. Cook for 1 minute, stirring constantly, then add half of the remaining coconut milk; stir to combine.

Step 3

Stir in the sugar, fish sauce, red peppers, and whole kaffir lime leaves. Simmer over medium heat, stirring occasionally, until chicken is cooked through, about 5 to 8 minutes. Cooking time will vary depending on how small or large your chicken pieces are.

Step 4

If adding snow peas and Thai basil leaves, add them in now, followed by the peanut butter and the rest of the coconut milk. Stir until thoroughly incorporated.

Step 5

Taste and adjust the seasoning with more fish sauce and sugar, if necessary; turn off heat and remove whole kaffir lime leaves. Garnish each serving with a few strips of kaffir lime leaves and a few fresh Thai basil leaves, if using. Serve with rice or side of your choice.