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
16 hours (includes marinating)
16.5 - 20 hours
For the Tempura:
For the Curry: