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Recipe

Panang Curry with Chicken, Asparagus, and Mushrooms

Scott Phillips

Servings: 4

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

Create your own custom Thai curry with the Recipe Maker.

Ingredients

  • 1 (13.5- to 14-oz.) 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 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 1 lb. 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 tsp. 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 loosely packed chopped fresh cilantro (leaves and tender stems)
  • Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 230
      Fat (g): 26
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 80
      Sodium (mg): 920
      Carbohydrates (g): 19
      Fiber (g): 4
      Protein (g): 30

Preparation

  • 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.

Reviews

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Reviews

  • drengr | 05/02/2014

    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.

  • Sean527 | 03/06/2014

    Fabulous dish. I have made several times and this version is perfect as written.

  • mixqueen | 01/07/2014

    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.

  • GRStamp | 11/19/2013

    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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