Sweet Potato Chickpea Curry

0 In a large skillet, wok, or saute pan over medium, heat oil until shimmering. Add curry paste and cook until fragrant.
1 Add sweet potato and onion and saute until onions become soft, 3 to 4 minutes. (Add a splash of water if the pan starts to look dry.)
2 Add coconut milk, red peppers, and chickpeas and reduce heat to a low simmer. Cover with a lid. Simmer, covered, until potatoes are tender, about 15 minutes.
3 Remove lid and stir in soy sauce. Simmer for 2 minutes more. 
4 Remove from heat and stir in lime juice and fresh basil. Serve over rice. Top with roasted peanuts if you’d like.