In a mortar and pestle or a food processor, combine the shallots, garlic, lemongrass, red chili, ground coriander, ground cumin, shrimp paste (if using), ground white pepper, salt, and ground cinnamon.

Grind or process until you have a smooth paste. Set aside.

Heat the vegetable oil in a pan over medium heat. Add the panang curry paste and cook for a minute until fragrant.

Add the sliced chicken thighs and cook until they are no longer pink on the outside.

Pour in the coconut milk and stir well to combine with the chicken and curry paste.

Add the fish sauce and brown sugar, and give it a good stir.

Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavours to meld together and the chicken to cook through.

Add the sliced red bell pepper and green beans to the pan. Continue to simmer for an additional 5-7 minutes until the vegetables are tender.

Once the chicken and vegetables are cooked and the sauce has thickened, remove the pan from the heat.

Serve the Chicken Panang over steamed jasmine rice, garnished with fresh basil leaves.

Enjoy your delicious homemade Chicken Panang!