Using 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 the ingredients until you achieve a smooth paste. Set this paste aside.
In a pan, heat the vegetable oil over medium heat. Add the panang curry paste and sauté for a minute until it becomes fragrant.
Introduce the sliced chicken thighs and cook until they lose their pink hue on the outside.
Pour in the coconut milk and stir thoroughly to blend it with the chicken and curry paste.
Incorporate the fish sauce and brown sugar, stirring well to combine.
Allow the mixture to reach a simmer and let it cook for approximately 15-20 minutes, giving the flavours time to meld together and ensuring the chicken is fully cooked.
Add the sliced red bell pepper and green beans to the pan. Continue to simmer for an additional 5-7 minutes until the vegetables reach the desired tenderness.
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!
You can adjust the quantity of red chili in the curry paste to tailor the spiciness to your taste preferences.
If you desire a smoother texture, you can strain the curry paste before using it.
Be mindful that Panang curry paste may be somewhat salty due to the fish sauce, so taste and adjust the seasoning before serving.
For an added burst of flavour, consider adding kaffir lime leaves to the curry while it simmers.