Heat the canola oil in a deep fryer or heavy pot to 350°F. Make 3 small slits on the underside of each shrimp to make them lay flat. Season the chicken and shrimp with salt and peppers.

Mix the flour, cornstarch, and baking soda in a mixing bowl. Slowly add the water whisking while pouring it in. Only put in enough water to make the consistency like thin pancake batter.

Working in batches, dip to chicken and shrimp in the batter and let the excess drip off. Then coat them with the panko breadcrumbs.

Place the chicken and shrimp in the frying oil and fry for about 2 minutes, or until the breadcrumbs are golden in color. Remove the pieces and let them drain on a plate covered with paper towels.

Repeat that process until all the chicken and shrimp are cooked.

Heat the canola oil in a medium or large skillet over medium-high heat. Add in the onions, bell pepper, broccoli, and snow peas and season with salt and pepper. Cook until all the vegetables are slightly soft, about 7-8 minutes.

In a medium saucepan, heat the canola oil over medium heat. Add the panang curry paste and the red curry seasoning. Cook until the curry paste is fragrant sn soft, about 3-5 minutes.

Whisk in the coconut milk and lime juice. Add a pinch of salt and bring to a low boil. Lower the heat to low and simmer for 5 minutes.

Place about 1/2 cup of jasmine rice on a plate. Add some sauteed vegetables over the rice then 4 pieces of chicken and 4 shrimp. Pour about 1/4 cup of panang sauce over top of everything. Garnish with fresh cilantro or Thai basil leaves.