In a pot on medium heat, sauté 1 TBSP panang curry paste and 1 tsp oil. Turn heat to high when mixture starts to sizzle and add ½ cup of white onions sauté until the natural juices come out. Add ½ cup green and red bell peppers and cook for 1 minute then add 1 cup of sliced chicken breast and sauté for 2-3 minutes. Add 1 ½ cup coconut milk, ½ TBSP fish sauce, 1 TBSP sugar, 1 TBSP chunky peanut butter mix and bring to a boil. Taste. Add more coconut milk if it is too spicy. Too bland add more fish sauce.
Just before you are about to plate add ½ cup of Thai Basil and do a quick stir and plate. You will not need to boil for long just until it bubbles.
Garnish with a fresh Thai Basil.

To spice this curry up you can add Fresno Chili peppers to taste.