Then add your chicken. Its important to use boneless chicken thighs because chicken breast becomes dry and wouldn't pair properly with the dish. After you have added your chicken, add the fish sauce, sugar and half of the basil. The other half we will keep it of later. The reason behind this is, we want to incorporate the taste of the basil in the chicken. Cook the chicken for about 5 mins and then add Salt & Pepper for taste.
After you have cooked the chicken for another 5-8 mins add the Panang Curry Paste. Make sure you properly mix and stir the paste because you don't want to serve the curry with a block of paste. To make sure it mixes properly, put the paste in the middle of the wok and slowly start spreading it around.
Once the Chicken is cooked in the curry paste add your mix vegetables and cook it for another 3 mins.
Once you have cooked you vegetables, add a can of coconut mile and 2 oz of heavy cream and stir. Bring it to a shimmer and turn off your heat. Add the rest of the basil. Let the curry rest for about 10 mins before serving.
As you can see it is a very simple yet delicious dish to make. It doesn't require too much of preparation and the ingredients are widely available. If you don't have a Thai or a Korean market near where you live, you can order the ingredients from Amazon.