Heat 2 tablespoons of coconut or vegetable oil in a 12-inch saucepan over medium heat until shimmering. Add 3–4 tablespoons of Panang curry paste and stir frequently for about 4-5 minutes until fragrant.

Slowly stir in about 1/4 of a can of coconut milk to the curry paste, mixing well until glossy and thickened, about 1 minute.

Add approximately 2 lbs of boneless skinless chicken thighs, tossing to coat thoroughly in the sauce. Cook for about 1 minute before pouring in half of the remaining coconut milk.

Mix in 1 tablespoon of brown sugar, 2 tablespoons of fish sauce, and 1 chopped red bell pepper. Bring to a gentle simmer over medium heat and cook for 5-8 minutes until the chicken is tender.

If using, toss in a handful of snow peas and a generous amount of Thai basil leaves. Stir in 3 tablespoons of natural peanut butter and the remaining coconut milk until creamy.

Taste your curry and adjust seasoning with more fish sauce or sugar if needed. Remove kaffir lime leaves before serving and garnish with Thai basil leaves and lime zest.