Cut chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Crush the kaffir lime leaves to release their oils.

Heat a 14-inch skillet over medium-high heat. Add coconut oil. Once melted, add onions and sauté for 1 minute. Add peppers and garlic and sauté another 2-3 minutes.

Push vegetables to the sides and add curry paste and peanut butter to the center. Sauté for 2-3 minutes to intensify the flavor. Add the kaffir lime leaves, coconut milk, and fish sauce. Stir to combine.

Stir in the chicken and bring to a boil. Lower heat and simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens, stirring occasionally.

Remove from heat and stir in the Thai basil. Serve with rice, quinoa, or noodles.