Preheat oven to 350º
While rice is cooking, prepare chicken curry.
Cut chicken into small bite sized pieces. Season with salt and pepper.
In large skillet, heat 1 tbsp. of oil. Add chicken and onions.
Cook until onions translucent and chicken is browned.
Add garlic, ginger and carrots; cooking for an addition 2-3 minutes.
Stir in chicken stock, coconut milk, curry paste, fish sauce and lime juice. Combine well.
Stir in peas and rice, then divide equally into 4 CorningWare Meal Mugs, or 3 quart casserole dish.
Cover with aluminium foil or casserole lid.
Bake 350º for 30 minutes.
Garnish with roasted peanuts