Fragrant, peanut-laced Panang curry paste and coconut milk become the foundation for this quick curry.
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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.
I admit I was queasy that 5 min of simmer would not be enough to thoroughly cook the chicken (even at 1 inch pieces) so I browned it ahead. Otherwise I made the dish as per the recipe and it was very tasty. I might try to thicken the sauce next time but will definitely make again.
Fabulous dish. I have made several times and this version is perfect as written.
This was good! My husband loved! I'm used to my panang curry to be very rich and thick so next time I would leave out or use less chicken broth.
Very good. I took the extra time to find the correct curry paste and use the actual lime leaves. I think this made a big difference. This curry was very good - I wish I made more!
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