300 gms Boneless Chicken Thighs or Breasts: Sliced Up 1/4 Cup Thai Panang Curry Paste: Either Homemade or Store-bought To Taste Salt 2 tbsps Palm/Brown Sugar 400 ml Thick Coconut Milk 1/2 Cup Coconut Cream 1/4 Cup Fresh Coriander Leaves: Finely Chopped 2-3 Kaffir Lime Leaves: Finely Sliced 2-3 Roundels: Galangal 1 Cup Bellpeppers: 3 Different Coloured- Finely Sliced Up 1/2 Cup Asian Red Shallots 1 tbsp (2 G) Paste: Ginger & Garlic Paste 1-1.5 tbsps Fresh Lemon Juice 1/4 Cup Lemon Grass Stalks: Finely Chopped Up 1/4 Cup Fresh Thai Basil Leaves: Roughly Chopped Up Pieces As Required Water: Hot for Cooking the Chicken as required Garnish: A Handful- Finely Chopped Coriander Leaves 1 Handful: Finely Sliced Up Kaffir Lime Leaves 2-3 tbsps Thick Coconut Milk: To be drizzled from the top 1/4 Cup Coconut Oil- For Cooking 1 tbsp Coconut Oil: Final Drizzles on the top- Optional