1.Heat and stir Panang curry paste and 3-4 tablespoons of coconut milk on the pan over the low heat, and add the torn kaffir lime leaves for the sweet-scented smell. Then, stir until it thickens, and raise the heat level. Add the sliced pieces of chicken, and stir until the chicken is ripe. After that, pour the remaining coconut milk.
2.Keep stirring until it thickens, and pour a few drops of Gold Label® Seasoning Sauce, Yellow Label, salt, and fish sauce respectively. Add the basil leaves, cover the pan, lower the heat, and wait for few minutes. After it is ripe, you can serve it with the warm steamed rice, and enjoy.