Add chicken pieces and fry until they turn slightly browned.
Add bell peppers and broccoli and fry for 2 minutes.
Move the chicken and vegetables on the side of the pan and add the Panang curry paste in the pan.
Fry for 2 minutes and then mix everything up.
Add palm sugar and cook for another minute.
Add kaffir lime leaves, red chillies and coconut milk and let the curry simmer for 10-12 minutes.
Now add water and cook for another 2-3 minutes.
Add salt, fish sauce and thai basil and mix well.
Garnish with more thai basil and red chillies.
Instead of chicken, you can also use beef, shrimp (Prawns), pork and fish like salmon or any white fish in this curry. You can make a vegan version by adding tofu or vegetables to the curry.If palm sugar is not available, use brown sugar in it's place.You can also add pieces of pineapple to this curry to give it a sweet and tart taste. Raw Mangoes also goes very well.