whiskaffair's
Heat vegetable oil in a pan over medium-high heat.
Once the oil is hot, add chicken pieces and saute until they turn light brown in color (3-4 minutes), stirring frequently.
Add red bell peppers, yellow bell peppers, and broccoli florets to the pan and saute for 2 minutes.
Move the chicken and vegetables to the side of the pan. Add Panang curry paste and saute for a minute, stirring continuously.
Now mix the paste with the chicken and veggies.
Add palm sugar and cook for another minute. Reduce the heat to low.
Add Kaffir lime leaves, bird’s eye red chilies, and coconut milk, and mix well.
Let the curry simmer for 10-12 minutes, stirring occasionally.
Now add water and mix well. Cook until the curry comes to a gentle boil. Add fish sauce and a handful of torn Thai basil leaves and mix well. Serve hot.