Tear half of the kaffir lime leaves into small pieces, removing the tough stem in the middle; chiffonade the other half. Slice the chili on a slight angle. Set all of this aside, reserving a bit of the basil for garnish.
Remove the basil leaves from the rest of the stems and set aside. Measure the palm sugar and fish sauce. Finally, measure out the coconut cream into 1 cup portions.
Heat your wok over medium-high heat. Once hot, add the first cup of coconut cream and let cook until the coconut oil begins to separate, about 3 to 5 minutes. Add about 5 to 6 tablespoons of the Panaeng paste. Fry this for a minute or two until very fragrant, before adding the pork. Cook the pork until the outside is cooked.
Add the remaining cup of coconut cream and bring to a gentle boil. Then turn the heat down to medium, add the palm sugar, fish sauce and the torn pieces of lime leaves. Stir and let cook for a few minutes.
Test one of the larger pieces of pork for doneness. Once done, add the basil leaves. Scoop into a bowl and garnish with a drizzle of coconut milk, the chiffonade of lime leaves, red chilies, and remaining basil. Serve.