Cook rice: Rinse rice per instruction above. Cook according to the directions on the package. While the rice is cooking, make the curry.
Prep chicken, onion, bell pepper, ginger, garlic, and basil per instruction above.
Make curry: Heat oil over medium-high heat in a large skillet. Saute onions until softened, then add bell peppers, garlic and ginger and saute for 2 minutes more. Add curry paste and peanut butter and saute for 1 minute. Whisk in the coconut milk. Add chicken, stirring to coat. Simmer for 10-15 minutes or until chicken is cooked through to an internal temperature of 160°F (70°C) using a thermometer and the sauce begins to thicken.
Make spritzer: Stir together pomegranate juice and sparkling water.
Heat a nonstick pan on medium heat. Warm the naan on both sides until hot. Cut into wedges.
Finish rice: Once tender, remove from the heat. Fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm.
Finish curry: Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
Serve the curry over rice with naan and pomegranate spritzer (over ice if desired).