Coconut Braised Chicken Recipe

Thai curry is a strong and aromatic preparation that really needs a beer that can stand up to those strong flavors. I find that an American double (or dubbel) has the bitterness and spice to accentuate the Thai chile sauce and bring out the flavors in the coconut. This is a simple enough dish to prepare and can even be set up ahead of time if you’re looking for a quick one-pot meal.

Active preparation time: 25 minutes
Total time: 85 minutes
Serves: 2–4

½ cup (118 ml) canola oil, divided
1 whole chicken, cut into 6 pieces (2 breasts, 2 legs, 2 thighs)
Salt
2 Fresno chiles, sliced, with or without seeds
2 Tbs (30 ml) sesame oil
1 lb (454 g) yellow onion, diced
6 oz (170 g) celery, diced
2 Tbs garlic, minced
1½ oz (42 g) fresh ginger, peeled, sliced into thin discs
3 Tbs red Thai curry paste
1½ cup (355 ml) American double (dubbel) beer
2 cans (11 fl oz/474 ml) coconut milk
3 cup (710 ml) chicken stock
1 lb (454 g) sweet potatoes, large dice
2 Tbs basil, chiffonade
2 limes, juiced
4 cup Basmati rice, cooked

Preheat the oven to 350°F (177°C).

In a large pan, heat 2 tablespoons (30 ml) canola oil over medium-high heat. Season the chicken pieces with salt and brown them in the hot oil. Place the chicken pieces in a Dutch oven, then add the Fresno chiles to the chicken.

In a large pot, heat the remaining canola oil with the sesame oil over medium heat. Add the onion, celery, garlic, and ginger to the pot and sweat for 3–4 minutes or until the onion is translucent. Add the curry paste, beer, coconut milk, and chicken stock to the pot and bring to a boil. Reduce heat and simmer for 15 minutes. Puree the mixture in a blender and pour over the chicken, then add the sweet potatoes and basil. Cover and place in the oven. Cook for 1 hour.

Remove the chicken from the Dutch oven, season the curry sauce with the lime juice and salt, then transfer the sauce to a serving bowl. Serve the chicken and sauce over the rice.

Beer Suggestions: An American take on the dubbel style works perfectly, such as New Belgium Abbey (Fort Collins, Colorado), Ommegang Abbey Ale (Cooperstown, New York), Allagash Dubbel (Portland, Maine), or Lost Abbey Lost & Found (San Diego, California).

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PHOTO: CHRISTOPHER CINA