Tongue Thai’d: Local Beer and Green Curry Pairings

Mark DeWolf

Thai cuisine has become as much a part of our lives as take-out Chinese or pizza. The upward trajectory of this fragrant and fresh style of Asian cuisine is much like that of our local beer industry.

Coincidentally, many local craft beer styles are the perfect match to Thai dishes which have elevated aromatic qualities, thanks to the use of ingredients such as cilantro and lemongrass.

Thai chefs also often rely on lime juice to add a refreshing, perky character to the overall flavour profile. A natural pairing is India Pale Ale, especially those seasoned with West Coast hop varieties, rich in their own citrus-like character.

While India Pale Ale is a classic and safe choice, milder, lightly textured curries can pair with a fruity and fragrant local beer made in the Belgian Wit Bier style, as there are a lot of flavour synergies at play with this combination.

Green Curry Chicken

2 to 4 Servings
Prep Time: Under 30 minutes
Total Time: Under 1 hour

  • 1 stalk lemongrass, outer leaves removed
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, minced
  • 1-inch piece ginger, peeled, minced
  • 2 Thai green chilies, minced
  • 1/2 tsp cumin, ground
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 1 lb chicken breast, cubed
  • 1 can coconut milk
  • 1 cup vegetable stock
  • Juice of 1/2 lime
  • Salt and pepper, to taste
  • Fresh cilantro leaves, to serve
  • Lime wedges, to serve

Directions: Make a curry paste by combining the lemongrass, garlic, cilantro, ginger, chili, cumin and fish sauce in a food processor. Purée until smooth. Place wok over medium-high heat. Add vegetable oil and chicken breast. Sauté until the chicken is browned on all sides. Remove the chicken from the wok and set aside. Reduce heat to medium-low. Add the curry paste, coconut milk and vegetable stock. Bring to a boil and then reduce to a simmer. Return chicken to pan and simmer for 10 to 15 minutes or until cooked through. Season the curry to taste with salt and pepper and finish with fresh lime juice. Serve the curry in bowls over rice. Garnish with fresh cilantro leaves and accompany with lime wedges.

Occasions Recommends

Garrison Rye and Ginger IPA, 650 ml, $5.95

Next Week

We continue to explore Asian cuisine and local beer pairings.


Share on Facebook0Tweet about this on Twitter0Share on Google+0Pin on Pinterest0