Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (7 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!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial