Made with your favorite gose, this Thai-inspired chicken curry is one big bowl of comfort food filled with warm, flavorful spices.
2 tablespoons olive oil, divided
1 1/2 pounds boneless, skinless chicken thighs, diced
Curry powder for sprinkling, optional
Garam masala for sprinkling, optional
Salt for sprinkling
Pepper for sprinkling
1/2 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
- 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.
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