Panang Curry

Name: Panang Curry
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 1 tablespoon coconut or neutral oil; 2 tablespoons panang curry paste, such as Mae Ploy or Maesri; 1 (about 13.5-ounce) can coconut cream; 2 tablespoons packed light brown sugar; 2 tablespoons fish sauce; 1 red or green Fresno chile; 2 fresh makrut lime leaves (optional); 2 tablespoons roasted peanuts; 1/2 cup fresh Thai basil or sweet basil leaves; Steamed jasmine rice, for serving (optional)