Panang Curry with Chicken, Asparagus & Mushrooms

Fragrant, peanut-laced Panang curry paste and coconut milk become the foundation for this quick curry.

Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from finecooking.com

Ingredients

  • 1

    (13.5- to 14-ounce) can coconut milk, more for garnish

  • 1/4

    cup Panang curry paste

  • 1

    cup lower-salt chicken broth, or homemade chicken or vegetable broth

  • 2

    tablespoons light brown sugar or light brown palm sugar; more as needed

  • 1

    teaspoon fish sauce; more as needed

  • 1

    pound boneless chicken thighs or legs, cut into 1/4-thick bite-size strips

  • 6

    whole fresh or thawed frozen wild lime leaves (or substitute 1 teaspoon finely grated lime zest)

  • 1 1/2

    cups bite-size asparagus pieces

  • 1 1/2

    cups oyster mushrooms, pulled apart into bite-size pieces

  • 1/4

    cup fresh cilantro, loosely packed, chopped (leaves and tender stems)

  • Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

Directions

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine. Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat. Add the chicken and lime leaves, and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the asparagus and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes. Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles and a drizzle of coconut milk.

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