Saturday, July 15, 2017

Wendell's Panang Chicken Curry

Thank you Gordon Lum .  .  . for the recipe of DA BEST curry that I've ever eaten.

I normally don't care for curry. You know da-kine chicken-katsu-curry . . . or da-kine curry you might get at some local drive-inn with the potatoes and carrots . . . or da-kine Japanese curry rice? Not for me.

But this one . . . holy cow . . . I just loooooooved it. You can find the recipe here. I must say that of all the dishes that Wendell has made, this is one of my most favorite. 

If you're a non-cook and don't normally try recipes like this one because it looks too hard or you're too lazy (me), just this once, TRY DO THIS ONE. You . . . will . . . impress. 

Wendell did use the Mae Ploy brand curry paste and the Mae Ploy brand coconut milk (from Asian Market on Beretania) and he did put in the macadamia nuts (kicked it up a notch). Wendell said that he got the raw sugar (photo way below) from either Foodland or Safeway (he couldn't remember).  He didn't use a Dutch oven (whatever that is) but used a pan on the stove instead. The inedible bits of finely diced Kaffir lime leaves (also from Asian Market) were annoying to me . . . had to spit them out. Not sure if putting them in whole so that they can be easily taken out afterwards would work, but it's just a suggestion.


2 lbs. boned chicken thighs
2.5 tablespoons panang curry paste (2 oz Mae Ploy brand)
19 ounces coconut milk (or 1 can Mae Ploy brand)
3 tablespoons roughly ground Island Princess Hawaii macadamia nuts (unsalted)
2 tablespoons turbinado or raw sugar
3 finely diced Kaffir Lime leaves
2 teaspoons fish sauce to taste
1 sliced bell pepper (any color)
1 sliced onion
1 cup flour (for dredging)
4 tablespoons oil
Hawaiian salt to taste
pepper to taste
4-5 Thai Basil leaves (optional)

Rinse, then dry the boned chicken thighs. Lightly salt and pepper the thighs on both sides and then dredge in flour, shaking off the excess flour. Heat the Dutch oven and add oil. Sear both sides of thighs until it becomes a light golden brown (about 70% cooked). Set thighs aside. While they are cooling, slice the bell pepper/onion; finely dice the Kaffir Lime leaves, and roughly grind/chop the macadamia nuts. After the chicken thighs cool, cut into chunks.

Heat (about 1/4 cup) the oil and add the curry paste, searing the paste for a minute. Add the chicken chunks and stir until the chunks are coated with the paste. Add the peppers and onion and stir until they are also coated. Add the coconut milk, Kaffir lime leaves, turbinado sugar, macadamia nut, and fish sauce to the pot. Bring to a boil, then lower the heat and simmer for about 10-15 minutes. Garnish with basil leaves.

This is the sugar that Wendell used.  DO IT!


Dd said...

looks good.....hummm...I wonder if this is the same Gordon Lum...he did a show with the time he was the Exec Chef @ Gordon Biersch...or maybe its the Chinese GLum..he is the creator of some bottled sauce...Char Siu Sauce maybe ?? kinda famous ??

Leslie's pics said...

Was it spicy? I think that's the same brand curry paste I use and I always gotta use less cause I no can handle. Mac nuts? interesting!

jalna said...

I'll send you a picture, Dd.

Les, it was a bit spicy, but I could handle.

Honolulu Aunty said...

Yum!!! And it's your favorite? That means I gotta try. Tanks, eh!

Susan said...

Wow, I will try this. Love Thai food!

Anonymous said...

Ive cooked my curry with a similar recipe...but never would mince the kefir..but cook it it along w chickzn after crushing them w your hands...l dont eat the leaves.

I also saute freshly crushed lemongrass with everything.

Adding chilled can of coconut milk at very end.

jalna said...

Aunty, you should make it for your first Sunday dinner!!

Susan, I'm actually excited for you. LOL.

Oooh, Anon, I like all of your tips.

Chet Colson said...

Some curries I don't particularly care for. My mom, god rest her soul, made a really great lamb curry. I know some people don't care for lamb because it gamey taste; I do. Wendell's curry looks winnahs, like a Thai style.

Kalin's Mommy said...

Bell peppers, yuk, LOL...I take your word was good...haha.

K and S said...

I didn't know you don't like curry

Anonymous said...

Another suggestion for this panang to use peanut butter instead of mac nuts.

Also after chilling coconut milk it should be thick..dont shake can.Coconut milk can get overcooked quickly so dont boil and always add at end of cooking. After doing the rue with the oil and flour fr chicken.

You can follow same procedures and use the yellow,red or green mae ploy curries..wo peanut butter which is panang style.Or combine to acheive what you enjoy.I was taught to use frozen peas and carrots for a basic curry. I learned this recipe from a native of laos and chucken breasts.

jalna said...

Chet, you would get along with Wendell and Landon. They like lamb too.

Hahaha, Mich.

Yah, Kat . . . not my thing . . . except the kine with coconut milk.

Oooh Anon, I think I would love frozen peas in this dish.