In a bowl, combine chicken pieces, soy sauce, lime juice, and curry powder. Mix well and let marinate for at least 15 minutes.

In a pot, heat oil over medium heat. Add jasmine rice and stir for 1 minute. Add water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked.

In a large skillet, heat a little oil over medium heat. Add marinated chicken and cook until browned, about 5-7 minutes.

Stir in coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer and cook for another 10 minutes until chicken is cooked through.

Add torn basil leaves just before serving, stirring to combine.

Serve the spiced coconut basil chicken over a bed of jasmine rice, garnished with additional basil if desired.