Popular also as Phanaeng, Panang Curry is a Thai red curry that is easy to make and tastes as authentic as the one made in thai restaurant.
Heat vegetable oil in a pan.
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.