Rinse then dry the boned chicken thighs.
Lightly salt and pepper the thighs on both sides and then dredge in flour, shaking off the excess flour.
Heat the Dutch oven and add oil. Sear both sides of thighs until it becomes a light golden brown (about 70% cooked).
Set thighs aside.
While they are cooling, slice the bell pepper/onion; finely dice the Kaffir Lime leaves, and roughly grind/chop the macadamia nuts.
After the chicken thighs cool, cut into chunks.
Heat (about 1/4 cup) the oil and add the curry paste, searing the paste for a minute.
Add the chicken chunks and stir until the chunks are coated with the paste.
Add the peppers and onion and stir until they are also coated.
Add the coconut milk, Kaffir lime leaves, turbinado sugar, macadamia nut, and fish sauce to the pot.
Bring to a boil, then lower the heat and simmer for about 10-15 minutes.
Garnish with basil leaves.