Heat oil in a pan and when it starts to shimmer, put in the sliced garlic and ginger. Let the flavors infuse into the oil, but don't get the aromatics burn.
Put in the thinly sliced onion and sauté for a few minutes.
Add in the ground chicken and break up the lumps. When the chicken is half cooked, put in the panang curry paste.
Mix everything well together and let it cook until the paste smells fragrant, 1-2 minutes.
Gently pour in the coconut milk and mix everything well.
Pour in the mushrooms, bok choy, tomatoes, lemon juice, sugar, and basil leaves and cover.
Let it cook for 10 minutes or so until the vegetables are tender.
Serve over rice, or shiratki noodles for a carb-free option.