Thai Chicken Curry with a German Twist
A unique blend of Thai spices and German beer to create a hearty and flavorful curry. Perfect for a cold winter night.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breast
- ●2 tablespoons Thai red curry pastemake sure to get a good quality paste for the best flavor
- ●1 cup german beerany lager or pilsner will work, but a darker beer can add a richer flavor
- ●1 can coconut milkfull-fat coconut milk for the best flavor
- ●1 medium onion
- ●3 cloves garlic
- ●2 tablespoons light brown sugar
- ●1 tablespoon fish sauceoptional, but adds a nice umami flavor
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Add the onion and cook until it's translucent, about 5 minutes.
- 3
Add the garlic and cook for another minute.
- 4
Add the chicken and cook until it's browned on all sides, about 5-7 minutes.
- 5
Add the curry paste and cook for 1-2 minutes, until it's fragrant.
- 6
Add the beer and bring to a simmer.
- 7
Add the coconut milk, sugar, fish sauce, salt, and pepper. Stir to combine.
- 8
Reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through.
- 9
Taste and adjust the seasoning as needed.
- 10
Serve hot over rice or noodles.
- 11
Garnish with fresh cilantro or scallions, if desired.