Earlier this spring, the good people at Big Choice Brewing in Brighton, Colorado, asked if I would create a recipe using its new Orange Ya Gose It's Basil, a lime gose brewed with mandarin and basil. Obviously, I jumped at the chance. Not only did this sound like a fun personal project but I also love a good gose, and the orange and basil addition sounded amazing.

A bowl of thai curry with a beer in the background.

I kicked around a few ideas, including some beer cocktails, but my brain kept coming back to a Thai-inspired curry. The basil is an obvious match for a curry, and even though you don't usually find orange in curry recipes, lime is a common ingredient. I figured another type of citrus would complement the lime. Talk about a good call. With the warm spices and red curry paste, the orange added another level of brightness.

If you're not familiar with gose, it's a German-style wheat beer with a tart, salty kick --- perfect for patio nights. Although this was a special release, my fingers are crossed for a future batch. That said, even if this beer sees another release, I realize it won't be available in most markets.

Anderson Valley Brewing offers Blood Orange Gose, which is a delicious substitute and widely available in most states. You can also use one of your local goses. Supporting your local brewery is never a bad thing as far as I'm concerned.

I'd love for you to give this recipe a try, and let me know what gose you used. I'm always on the lookout for new beers and would love your recommendations.

Perfect Pairing

When I cook with beer, I always like to drink that same brew with my meal, so make sure you pick up plenty of gose. Plus, cooking this dish is always more fun with a gose in hand. A nice riesling with a touch of acidity is also great for you wine lovers.

I hope you try this gose Thai chicken curry. This may not be the most traditional way to cook a Thai-inspired curry, but it sure is delicious. Please let me know how you enjoyed this gose Thai chicken curry recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.

Cheers!

A can of Gose on a wooden board with a peeled mandarin next to it.

Love a Cozy Soup?

Gose Thai Chicken Curry

Author: Amanda McGrory-Dixon
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4-6 servings 1x

Print Recipe

Description

Made with your favorite gose, this Thai-inspired chicken curry is one big bowl of comfort food filled with warm, flavorful spices.

Ingredients

Scale

2 tablespoons olive oil, divided
1 ½ pounds boneless, skinless chicken thighs, diced
Curry powder for sprinkling, optional
Garam masala for sprinkling, optional
Salt for sprinkling
Pepper for sprinkling
½ cup chopped onions
1 orange bell pepper, chopped into 1- to 2-inch pieces
1 yellow bell pepper, chopped into 1- to 2-inch pieces
1 cup portabella mushrooms, sliced
3 lemongrass stalks, bulb removed and stalk bruised (remove the first few layers of leave and lightly crush with side of knife)
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
4 ounces red curry paste
1 (12 oz) can of Orange Ya Gose Its Basil
1 (13.5) ounce can coconut milk
1 tablespoon fish sauce or soy sauce
1 tablespoon dark brown sugar
5 lime leaves, optional
1 tablespoon orange zest
Fresh basil to taste, chopped
Fresh cilantro to taste, chopped

Instructions

Heat one tablespoon of olive oil over medium-high heat until it shimmers to make sure the chicken browns properly. As the oil heats, sprinkle the chicken with salt and pepper as well as the curry powder and garam masala if using and stir to coat. Brown chicken on both sides in oil and remove from pot. Tip: Don’t overcrowd the pot, or you won’t get that brown crust. Depending on the width of the pot, you may need to brown in two batches.
If the pan looks dry, add another tablespoon of olive oil and bring the heat down to medium. Add onions, peppers, lemongrass and mushrooms and then cook until softened, about four to six minutes. Stir every so often. Add garlic, ginger and red curry paste and cook for 30 seconds, frequently stirring to keep the garlic from burning.
Deglaze pan with beer, scraping the pot to kick up those brown bits. No judgement here if you sneak a sip of beer before deglazing. Cook until simmering and slightly reduced.
Add coconut milk, fish sauce, brown sugar, chicken and lime leaves if using. Bring to gentle boil and reduce to simmer. Cover and cook for 15 to 20 minutes or until the chicken is cooked.
Stir in orange zest, basil and cilantro. Remove from heat immediately to preserve the delicate oil and herbal flavors. Remove lemongrass and lime leaves. Serve over rice.

Notes

I first developed this recipe for Big Choice Brewing.

Category: Soups and Stews
Method: Stove Top
Cuisine: Thai-American Fusion

Keywords: Thai curry, chicken curry