Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Add onion; cook until translucent. Add mushrooms and cook until withered.  Stir the coconut milk into the curry mixture; bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves (or zest) into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves.

Serve over hot jasmine rice.

Note: I tend to prefer Louisiana rice, e.g.Jazzmen brand rice.