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Panang Curry with Chicken, Asparagus, and Mushrooms

by Robert Danhi

read reviews (3)

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.

Serves 4

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coconut milk Thai curry paste chicken broth more more

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

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.

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

photo: Scott Phillips

From Fine Cooking 110 , pp. 81

March 3, 2011

user reviews

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by KatieH123, 5/18/2012My first attempt to make curry of any sort for my fiance who LOVES panang. He was blown away. I couldn't find Kaffir lime leaves (just used lime zest) also couldn't find Panang curry paste but red curry paste worked fine. I also added thai basil and bamboo shoots which were great. Would be a great dish to make for a group. Great recipe, easy, will definitely make again.

by lynndanderson, 11/5/2011This recipe was perfect and all my guests licked their plates clean. I served on top of sweet glutenous rice then topped with bean sprouts, cilantro, green onions and chopped peanuts. Served with a lime wedge.

by Ahows, 3/8/2011Did a variation of this last night as shown in the magazine and substitued low fat coconut milk. This turned out really well. I think next time I would serve over a little bit of white rice to preserve some of the sauce.

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