Slice the chicken into thin strips. This helps it cook faster and evenly. Pat dry with paper towels. Season lightly with salt. Keep it ready before starting cooking.

Place a large pan on medium heat. Add vegetable oil and let it warm up. Do not let it smoke. Warm oil helps cook the curry paste properly.

Add Panang curry paste into the hot oil. Stir gently for one to two minutes. This releases the aroma and flavor. The kitchen will start smelling rich and spicy.

Add sliced onion and minced garlic. Cook until soft and fragrant. Stir often so nothing burns. This step builds the base flavor of the dish.

Add the sliced chicken into the pan. Stir well to coat it with curry paste. Cook until the chicken turns white and slightly golden.

Pour in the coconut milk slowly. Stir well to combine everything. The sauce will turn creamy and smooth. Let it simmer gently.

Add sliced bell pepper, fish sauce and sugar. Mix everything well. Let it cook for five to seven minutes. The sauce should thicken slightly.

Add lime juice at the end. This gives a fresh and bright taste. Stir gently and taste the sauce. Adjust seasoning if needed.

Turn off the heat and sprinkle fresh basil leaves. Serve hot with steamed rice. Enjoy the creamy and flavorful chicken dish.