Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes.
While chicken cooks, start the peanut curry sauce.
In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rum Rice or plain steamed rice.
For the rice:
In a small sauce pan take the rum and bring to a boil to cook off the alcohol.
Meanwhile, in a medium sauce pan bring water to a boil. Add the rice and stir, reduce heat to simmer and cover. After a few minutes, add the coconut milk, lime juice, and concentrated rum flavor. Cover again and let cook the rest of the time needed (about 25 minutes total). Fluff rice with fork and stir in toasted coconut.
Note: To toast coconut, place in dry frying pan over medium heat stirring occasionally until golden brown.