Rinse the Jasmine Rice under cold water until it runs clear, then cook according to package instructions so it’s ready when the curry is done.
Trim and thinly slice the Boneless Skinless Chicken Thighs into bite-sized pieces so they cook quickly and evenly.
In a wide skillet or wok, heat 1–2 tablespoons of Neutral Oil over medium heat until shimmering.
Add the Panang Curry Paste and fry it in the oil for 1–2 minutes, stirring constantly, until fragrant and the aromas bloom.
Pour in about half of the Full-Fat Coconut Milk and stir to dissolve the paste into a smooth sauce, then bring to a gentle simmer.
Add the chicken pieces to the sauce and cook, stirring occasionally, until they start to turn opaque.
Tear a few Makrut (Kaffir) Lime Leaves into the curry (discard the central stem) and stir in Palm Sugar and Fish Sauce to taste; simmer gently until the chicken is cooked through and the sauce is slightly reduced and glossy.
Stir in most of the chopped Roasted Unsalted Peanuts for a nutty texture, reserving some for garnish, and add sliced Red Spur Chilies to impart fresh heat; adjust seasoning with more fish sauce or sugar if needed.
Spoon the curry over the cooked jasmine rice and finish with the remaining peanuts and extra sliced chilies for color and crunch.
