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