Heat the sunflower seed oil in a soup pot over medium-high heat.
Add the whole coriander seeds, whole fennel seeds, prepared green curry paste, and red pepper flakes, and stir to combine.
When the ingredients begin to sizzle, add the cayenne powder, diced onions, minced garlic, and red bell pepper.
Add the palm sugar, along with the coconut oil, coconut milk, and chopped peanuts.
Bring the contents to a simmer, and then reduce the heat to medium-low.
*You want to cook the mixture until the coconut milk splits.
Salt the boneless chicken thighs, and cut them into bite-sized pieces.
Add the cut chicken thighs to the curry mixture, along with the chopped fresh cilantro.
Continue to cook for an additional 30 minutes, and then check to ensure the chicken is fully cooked-through.
Remove the curry from the heat, and add fish sauce to taste, along with the zest of two limes and the juice of one or two limes.
Add in the whole fresh basil leaves and stir to mix, and you are ready to serve along with your steamed rice!
For the steamed rice, use a long-grain rice such as basmati, and rinse the grains well under cold water until the water runs clear.
Combine one cup of drained rice grains with roughly 1.5 cups of water in a rice cooking pot on the stove, and then increase the heat until the water is simmering.
Cover with a tight-fitting lid, and reduce the heat to low.
Cook the rice covered with a lid on for 15 minutes.
After the rice has cooked for 15 minutes, remove the lid and gently fluff the grains with a fork.
Serve the cooked rice with the green curry that you prepared earlier, along with some wedges of fresh lime.