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.
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!