Thai panang chicken curry

I always wanted to know the recipe of all thai curries. All the curries cooked in the same process the only variation is the curry paste and vegetables. I tried the recipe from many video sites and from many books. But I didn't get that restaurant type taste. One day I decided to ask to a chef where me and my husband used to have frequently and finally I got it. Here is how you should make.

Ingredient
1 lb boneless chicken thigh/ breast cut into thin slices
2tbs panang curry paste
2tbs palm sugar/brown sugar
2tbs fish sauce
2inch slice bamboo shoot
Handful of Thai basil leaves
1 carrot cut into thin slice
1 red bell pepper cut into thin slice
1 can coconut milk 
1/2 cup water
3-4 lime leaves/ peel the skin of a small lime

Preparation 
In a pan first bring the water to boil and put chicken into it. Boil the chicken until it gets tender. Keep aside.
In another pan add 3tbs of the thick part of coconut milk and panang curry paste. In medium heat mix it until the mixture starts to leave oil. Again add 3tbs of coconut milk and mix it. 
Add chicken and water to the mixture thn add lime leaves, Thai basil leaves, carrot, bamboo shoot and palm sugar.
Bring the chicken into boil. Add some more coconut milk to the chicken. 
Add bell pepper and fish sauce and simmer it for few more minutes.
Then add rest of the coconut milk and remove from stove. 
Serve hot with rice.