In a pan, heat oil over medium-high heat. Add garlic, ginger and cook for a minute.

Add onion and sauté until translucent.

Add Panang curry paste with lemongrass and cook for 2-3 minutes.

Add coconut milk gradually while whisking.

Add red bell pepper, green bell pepper and cook for another 1-2 minutes. 

Add fish sauce, lemon juice, brown sugar, black pepper powder, salt and basil leaves and simmer on low heat for 5-7 minutes.

Fry K&N’s Tender Pops as per instructions on pack and add to the curry. Cook for 2-3 minutes while stirring.

Garnish with basil leaves and serve with boiled rice.