Panang Curry Chicken

Dave's and my favorite Thai dish. I looked at several recipes online, then came up with my own based on what I learned. Even my picky eater likes this (but he doesn't know there is fish sauce in it, now, does he?).

2 chicken breasts
1/2 to 1 onion, diced
2 bell peppers (one red, one green is great), cut into 1-inch squares
1-2 Tbsp Red Thai curry paste
1 can coconut milk
1 Tbsp fish sauce (smells atrocious, but is essential!)
1 tsp. peanut butter
1 Tbsp sugar
1 lime: for zest and then for juice
chopped fresh basil, optional
Salt and Pepper
Olive oil
Jasmine Rice (takes 20 min so plan accordingly)

--Season chicken with S+P and cook in olive oil in large pan. Transfer to plate.
--Cook onion and peppers in pan, with more O.O. if needed, for 3-5 min.
--Cube chicken and return to pan
--Add curry paste and coat evenly. Add coconut milk. Add fish sauce, peanut butter, and sugar.
--Let simmer 5 or so minutes.
--Add zest of 1 lime.

Serve with Jasmine rice and lime wedges. Ridiculously good.