Step 1: Prepare the ingredients in a warm, welcoming kitchen; the first step is to gather and prepare all the ingredients. Thinly slice the chicken breast and the red and green bell peppers. Tear the kaffir lime leaves to release their aromatic oils and prepare the snap peas, Thai basil leaves, and other ingredients for use. This step ensures a smooth cooking process, allowing you to focus on creating a delicious Panang Curry.

Step 2: Cook the curry paste. Heat the vegetable oil in a large pan or wok over medium heat. Add the Panang curry paste, stirring constantly for 2-3 minutes until the paste is fragrant and slightly darker. This step is crucial as it blooms the spices in the curry paste, unlocking their full potential and creating a flavorful base for the curry.

Step 3: Add Coconut Milk and SimmerPour in the coconut milk and water, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer. This is where the magic happens, as the creamy coconut milk melds with the aromatic curry paste, creating a rich and flavorful sauce that will coat the chicken and vegetables beautifully.

Step 4: Add Chicken and vegetables. Add the thinly sliced chicken to the pan, submerging each piece in the sauce. Simmer for about 10 minutes until the chicken is cooked through. Then, add the sliced bell peppers, snap peas, and torn kaffir lime leaves. Cook the vegetables for 5 minutes to keep their bright colors and slight crunch, adding delightful texture to the dish.

Step 5: Final Touches: Adjust the salt in the fish sauce and palm sugar to adjust to taste. The fish sauce adds a savory umami depth, while the palm sugar balances the heat with sweetness. Finally, add the Thai basil leaves and stir everything. Let the Curry simmer for 2-3 minutes to allow the flavors to meld together perfectly.