Cook the rice according to the directions on the package. Once cooked, drain any excess water if needed and season with salt and pepper to taste. Cover with a lid and set aside.
Heat the oil in a skillet or deep bottom pan. Sauté the onion and peppers for about 5 minutes. Add in the ginger, garlic, and chicken. Sauté for 5 minutes to brown the chicken pieces.
Push everything to one side of the pan. Place the curry paste in the empty side of pan. Stir the paste and fry it in the oil for 1 minute (wait until the oil separates from the paste). Mix everything together. Season with salt and pepper.
Stir in lime zest, lemongrass (or lemon zest), peanut butter, brown sugar, and nutmeg (if using). Cook, stirring regularly for 2 minutes.
Stir in the coconut milk and simmer for about 5 minutes until the sauce has become thick and smooth.
In a non-stick pan over medium heat, warm the naan on both sides to a light golden brown, then cut into triangles.
Garnish with basil leaves. Serve with rice and naan.
Notes
Pro-Tip : Do not skip frying curry paste in oil. Flavors come out and curry turns delicious with this step.