Slice the chicken into thin pieces. Cut the vegetables into even slices. This helps everything cook evenly. Keep all ingredients ready before cooking. This makes the process smooth and fast.

Heat oil in a large pan over medium heat. Add Panang curry paste and stir well. Cook for 1–2 minutes until fragrant. This step releases deep flavor from the spices.

Pour half of the coconut milk into the pan. Stir slowly until the paste mixes well. Let it simmer gently. This creates a rich and creamy curry base.

Add chicken pieces into the sauce. Stir well so they are coated. Cook for 8–10 minutes until chicken becomes tender. The flavors will absorb into the meat.

Add fish sauce, brown sugar, peanut butter and lime leaves. Stir gently to mix everything. The sauce should taste sweet, salty and slightly nutty. Adjust seasoning if needed.

Add bell peppers and remaining coconut milk. Cook for 5 more minutes. Let the curry thicken slightly. Turn off heat and garnish with fresh basil before serving.