Heat 2 tablespoon vegetable oil. Once the oil is hot, add ½ cup of sliced red bell peppers, ½ cup of sliced yellow bell peppers, and 1 cup of broccoli florets to the pan and fry for 2 minutes.
Add 4 tablespoon of Panang curry paste & mix the paste with the vegetables.
Add 1 tablespoon palm sugar and cook for another minute.
Add 5-6 chopped Kaffir lime leaves, 2 chopped Thai bird’s eye red chilies, 2 tablespoon fish sauce, 2 cups of coconut milk, and 1 teaspoon salt to the pan and mix well.
Cover the pan with a lid and let the curry simmer for 10-12 minutes.
Now add 1 cup of water and mix well & Gently place 2 medium salmon fillets (rinsed) skin side up.
Coat the fish with the coconut gravy so the heat of the sauce cooks the fish. Cook for 4-5 minutes & Gently flip the fish around using a tong and cook for another 3-4 minutes.
Add a handful of Thai basil (roughly torn) and mix with the curry. Also check for salt and add more if required..