Start by cooking your jasmine rice as per the package instructions. Typically, this involves rinsing the rice under cold water and then boiling it in water until fluffy. Keep it warm while you prepare the chicken.

In a large skillet, heat the vegetable oil over medium-high heat. Season your chicken thighs with salt and pepper, then add them to the skillet. Sear them for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the red curry paste and sauté it for about a minute until fragrant. Next, pour in the coconut milk, fish sauce, and brown sugar. Stir everything together until well combined and let it simmer for about 5 minutes.

Add the cooked chicken back to the skillet and toss it in the sauce until well coated. Stir in the fresh basil leaves and let it simmer for an additional 2-3 minutes.

Serve the spiced chicken over a generous scoop of rice, squeezing fresh lime juice on top and sprinkling with chopped green onions if desired.