Panang Curry with Mushrooms

Yet another from the drafts archive with no photos. So many recipes now that I'll have to revisit to get pix!

Very yummy recipe, will go 9.5/10 (I really like it, but can't rank it same as my fave curry!) Original recipe has asparagus in it...which I was going to use, but by the time I got around to trying this, the asparagus I'd bought was no longer good when I pulled it out of the fridge :( Thankfully, I'd bought extra mushrooms and subbed those instead, and will keep it that way for next time, too--so very good!  I don't think the asparagus would have improved it anyway.

Link to original recipe: https://www.finecooking.com/recipe/panang-curry-with-chicken-asparagus-and-mushrooms

Ingredients:

~2 T. peanut oil, divided

1 can (13.5-14 oz) coconut milk, stirred/shaken

1/4 c. Panang curry paste (yes, this is the correct amount; use less if you don't like it medium spicy)

1 c. homemade chicken stock

heaping 2 T. light brown sugar (or palm sugar)

2 tsp. fish sauce

1 lb. boneless, skinless chicken thighs, cut in bite-size pieces

1 tsp. fresh lime zest

6 oz. (package weight) oyster mushrooms, trimmed of bottoms and cut into large bite-size pieces

8 oz. thick sliced button mushrooms

6 fresh basil leaves (optional)

chopped peanuts for garnish (optional)

Directions:

1. Cook the chicken in the wok with 1 T of the peanut oil, set aside on a plate.

2. Add in rest of peanut oil, cook mushrooms. Add them to the chicken on plate (do not leave any oil in pot).

3. Add 1/2 c. of the coconut milk to the wok. Boil down for 2-3 min, then add rest of coconut milk, along with chicken stock, fish sauce, lime zest.  Stir and cook for 1 min.

4. Add the chicken mushroom mix back to wok, along with the basil leaves.  Cook for additional 2 minutes.  Serve and enjoy!