Heat the vegetable oil in a pan over medium heat. Add the panaeng curry paste and stir-fry until fragrant. Add the pork and cook until just done.

Add the coconut cream and cook until the oil starts to separate. Pour in the coconut milk and stir to combine. Season with fish sauce and palm sugar, stirring until well mixed.

Add the kaffir lime leaves, red chili, and Thai basil leaves. Once the basil is wilted, transfer to a serving dish. Drizzle with the reserved coconut cream and garnish with thinly sliced kaffir lime leaves. Serve.