Panang Curry with Chicken, Asparagus, and Mushrooms

Panang Curry with Chicken, Asparagus, and Mushrooms
Photo by Scott Phillips


  • 1-½ cups oyster mushrooms, pulled apart into bite-size pieces
  • 1 (13.5- to 14-oz.) can coconut milk, more for garnish
  • 1 lb. boneless chicken thighs or legs, cut into ¼-thick bite-size strips
  • ¼ cup loosely packed chopped fresh cilantro (leaves and tender stems)
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 1-½ cups bite-size asparagus pieces
  • Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
  • + 4 more ingredients
    • 1 tsp. fish sauce; more as needed
    • ¼ cup Panang curry paste
    • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
    • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)

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. ...

View full recipe at Fine Cooking


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