Panang Chicken Curry served over Jasmine Rice

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 6 Kaffir lime leaves, lightly bruised
• 1 Thai bird’s-eye chili pepper, thinly sliced
• 1 can (15 oz) coconut milk
• 1/2 cup peanuts, finely chopped
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 cup frozen peas
• 1/3 cup fresh Thai basil leaves, torn
• 1 cup RiceSelect® Premium Jasmine Rice
• 1 lime, cut into 4 wedges
• Fresh cilantro, for garnish