Start by stir panaeng curry paste in vegetables oil on low heat until fragrance,keep stiring ,dont let it burn,you can add some coconut milk to protect from burning the paste,add kaffir lime leaves sliced,palm sugar,sugar,fishsauce,keep stiring ,and add little more coconut milk,until paste start to shinny,reddish..now you get the right color,right smell for original Thai dish :)
Add pork ,stir until pork no longer pink
Add all coconut milk,let it simmer about 15 mins,add sweet basils,sliced fresh chili,mix well,heat off
Serve this awesome curry with hot steamed jasmine rice,hope you enjoy this at home :)
