In a large skillet, heat oil on a medium-high heat. Add in chicken pieces and begin to cook.
While chicken is cooking, prep your veggies.
After chicken has been cooking for about 7 minutes, add in cut up peppers, jalapeno, onion, and garlic. Saute for 5 minutes. Add cup of frozen peas.
Spoon in 4 tablespoons of curry paste and stir until everything is coated. Pour in coconut milk and stir (the coconut milk may take a minute, as the cream melts down).
Turn off heat and rip up basil leaves with your hands in big pieces. Add to finished curry and stir in (the residual heat will wilt the basil quickly).
Serve over rice.
