Welcome to my most recent installment in my series “Cooking with Beer”. I’ve done a few posts in the past, but this will be a much more regular occurrence in 2016. I will feature DuClaw beers in many of my recipes as they are sponsoring many of the posts, but I’m sure I’ll branch out occasionally.
Today’s recipe features DuClaw Brewing’s Serum Double IPA. Serum is one of the beers that are available from DuClaw year round. It’s a nicely hopped beer using Columbus (bittering), Amarillo, and Cascade with an ABV of 8.3%.
This was my first time cooking with a hoppy beer (I’m a dark, malty beer kind of girl). My friend Steve helped me come up with a recipe that was tasty but not overpoweringly hoppy. The combination of heat and hops in this Thai Green Curry comes together quite well (and tastes even better as leftovers.)
- 4 scallions
- 1 C loosely packed cilantro leaves
- juice of 1/2 lime
- 2 thai green chilis (seeds removed)
- 2 cloves garlic
- 1 inch piece of ginger
- white bulb portion of a lemongrass stalk
- 8 oz DuClaw Serum IPA
- fish sauce
- 4 cups chicken thighs cut into 1 inch cubes (or tofu, chicken breast, or beef)
- zest of 1/2 lime
- 6 thai chilies, seeded and sliced
- Marinate chicken for an hour or so in 4 oz of beer. If you like spicy, throw in a chopped up pepper.
- Blend first 7 ingredients in a blender until smooth. Add 8 oz of Serum and fish sauce to taste. Stir with a spoon so as not to cause too much beer foam. (It will taste a bit hoppy/bitter at this point)
- Brown chicken on all sides, adding the Thai chilies near the end.
- Add curry paste and simmer until the sauce is reduced by about half, 15 minutes or so.
- Stir in coconut milk and heat through.
- Serve over your favorite grain or grain substitute.
If your lemongrass does not have a bulb, use about 3" of stalk and chop finely before adding to blender or you will have "strings" in the sauce. If you have no access to lemongrass, additional lime or lemon juice will add the necessary citrus flavor.
This turned out really well. We forgot to marinate the chicken so ours needed some extra zing (and I picked out the peppers and gave them to Beer Geek LOL). I’m planning to make it again next week with beef and will let you know how that works out.
Disclaimer: DuClaw Brewing provided me with the beer and compensated me for the post. All recipes and opinions are my own.