Are you
a curry lover? If you haven’t tried panang yet, you must try this Thai dish
favourite. It’s very much a chef’s personal dish, so you won’t get the same
panang at two restaurants. To make a just-as-impressive wild game version at
home, we use a variation on Hank Shaw’s Tempura Shad recipe, which lends itself
perfectly to a curry bowl. The extra ingredients and effort are certainly worth
it.
Thanks to Josh G. for the recipe. Find
more of his great cooking content on Instagram at @theglover_fam_hunts
2 quarts frying oil (peanut, canola or
vegetable oil)
¼ cup corn starch
1¼ cups ice cold apple cider or soda
water
1 egg
⅛ tsp
baking soda
½ cup coconut flour
¼ cup all-purpose flour
½ tsp kosher salt
For The Curry
1 large red onion
4 bell peppers (assorted colors)
1 cup sugar snap peas
2 tbsp peanut butter
1 tbsp sesame oil
2 cloves garlic, minced
1–2 tsp green curry paste
1 litre coconut milk
2 cups jasmine or basmati rice
Directions
The night before, remove the silver
skin from the goose tenders. Place buttermilk, a pinch of salt, and tenders in
a bowl and marinate in the fridge overnight.
When ready to cook, warm your oven to
its lowest setting. Drain tenders, but don’t rinse (this helps the batter
stick). Carefully heat your oil to about 350°F in a Dutch oven, or use the fish
setting on your deep fryer.
Sift together cornstarch, baking soda,
salt, and flours. Separate yolk from the whites, and place in another bowl (use
the whites for another recipe or feed to your four-legged friend). Mix the egg
yolk and soda or cider, but don’t over-mix—maintain those lovely bubbles!
Tip the yolk mixture into dry
ingredients, folding until it’s a consistency similar to thick, melted ice
cream. One by one, coat your tenders and place them in the hot oil. Don’t
overcrowd—you may have to fry in two batches.
Fry 3-5 minutes, turning once. Once
tenders are golden brown, remove to a metal cooling rack and place them in the
warmed oven.
Prepare rice as directed on package and
set aside. Dice onions, peppers or veggies of choice (carrots, broccoli, bamboo
shoots, and water chestnuts are all wonderful additions). Just keep proportions
consistent, and cooking times for varying veggies in mind.
Heat a high-sided pan or wok to medium
heat and add oil. When it’s near smoking, add diced onions and sauté until
translucent. Add garlic and sauté another 2 minutes.
Slightly turn up the heat and add
pepper and onions. A nice char makes the peppers much sweeter. If needed, add
another dash of oil. Add curry paste, mixing furiously, so it doesn’t burn.
Keep your fume hood on and face away from the pan!
Toss everything evenly and prepare for
magic: add the coconut milk and stir in peanut butter.
Add snap peas and simmer mixture about
10 minutes. Taste and add more curry if desired. Remember, the longer it cooks,
the more the vegetables will break down.
Use larger bowls for plating. Shape
rice with a ramekin and place in the bottom of the bowl. Add two or three
tenders atop and finish with a ladle of panang to to fill the bowl (don’t cover
the rice). Drizzle on sesame oil to finish. Enjoy!
