Coconut Curry Belgian Ale Chicken
We are going on a curry bender for the next few days. Not that is such a bad thing. Curry is tasty and has some great health benefits, such as prevention of certain cancers, heart and bone health, prevention of Alzheimer’s disease as well as pain and inflammation relief. Pretty great right? So today we will start with Coconut Curry Belgian Ale Chicken which we were inspired by the Beeroness’ recipe.
For this recipe you will need the following ingredients:
2 tbs olive oil
½ cup chopped white onions
4 large bonesless skinless chicken thighs (cut into small cubes)
½ cup Belgian ale
13.5 fl oz coconut milk
3 tbs Thai red curry paste
1 tbs fish sauce
1 tbs lime juice
pinch cayenne pepper
¼ cup cilantro, chopped
3 tbs roasted peanuts, chopped
rice or rice noodles (to serve the chicken over)
Start with the olive oil, heating it up in a large skillet or a wok over medium heat. Once the oil is heated drop in the onions and saute until soften and browned. Next drop in the chicken and cook through. Add the beer to the pan and scrap the bottom of pan with a wooden spoon. This gets all the tasty bits of flavor up off the bottom of the pan and back into your meal.
Next lower the heat to medium-low and add the coconut milk, curry paste, fish sauce, lime juice and cayenne pepper. Simmer for 10 minutes, stirring until thicken.
Serve over rice or rice noodles and garnish with the peanuts and cilantro.
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