Heat a pan over low heat. Add vegetable oil, then stir-fry the Panang curry paste until fragrant. Add the thick coconut milk and cook until aromatic and the oil separates.

Add the pork and thinly sliced kaffir lime leaves. Stir-fry until the pork is almost cooked, then add the thin coconut milk. Season with fish sauce and palm sugar. When the sauce thickens, add the Thai basil leaves, stir, and remove from heat.

Transfer to a serving plate. Garnish with thinly sliced kaffir lime leaves and sliced red chili pepper. Serve hot.