Duck Coconut Green Curry Chili

This version of Beer Chili goes to East Asia and uses the flavors and ingredients of Thailand to create a Duck Coconut Green Curry Chili.  Duck meat becomes the main protein, whether it be ground breast, heart or gizzard meat, but chicken | turkey | fowl can be substituted.  A German Pilsner or American Pale Wheat adds a malt | yeast bite when mixed with coconut milk, along with peppers, chilies, ginger, and a Thai Green Curry Paste, to make a very flavorful Beer Chili.  The techniques are the same, while the final dish will have a very different flavor.  This recipe is perfect with a side of Steamed Jasmine Rice cooked in a kettle-soured ale, to add the sour punch found in many Thai dishes.

Note: If you make the Thai Green Curry Paste for this recipe, reducing the Thai peppers will allow more paste to be added to the dish while keeping the heat level tolerable.  This will also make the final dish more vibrant green in color and increase all those Thai flavors in the final dish.

Makes: Four 8-ounce servings

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Sep 2007 | Issue #9

Duck Coconut Green Curry Chili

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The flavors of Thailand infuse into the template Beer Chili recipe to create a delicious Duck Coconut Green Curry Chili.

• CourseSoup | Stew
• CuisineAsian, Beer Cuisine, Thai
• Cooking Beer StyleBelgian Blonde Ale, Belgian Pale Ale, German Pilsner, Saison | Farmhouse Ale
• Pairing Beer StyleAmerican Brett, Belgian Blonde Ale, Belgian IPA, Belgian Pale Ale, Belgian Strong Pale Ale, Belgian Tripel, Belgian Witbier, English Bitter, German Pilsner, Hefeweizen, Helles Lager, Japanese Rice Lager, Kölsch, Leipzig Gose, New England IPA | India Pale Ale
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionChili, Duck, Garlic, Miso, Vegetable
• Cooking MethodBraising, Cooking with Beer, Sauté
• BreweryBeer Advocate, Firestone Walker Brewing Co., Lagunitas Brewing Co

Servings	Prep Time
4 guests	15 minute

Cook Time

2 hour

Servings Prep Time 4 guests 15 minute

Cook Time 2 hour

Duck Coconut Green Curry Chili Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe The flavors of Thailand infuse into the template Beer Chili recipe to create a delicious Duck Coconut Green Curry Chili. CourseSoup | Stew CuisineAsian, Beer Cuisine, Thai Cooking Beer StyleBelgian Blonde Ale, Belgian Pale Ale, German Pilsner, Saison | Farmhouse Ale Pairing Beer StyleAmerican Brett, Belgian Blonde Ale, Belgian IPA, Belgian Pale Ale, Belgian Strong Pale Ale, Belgian Tripel, Belgian Witbier, English Bitter, German Pilsner, Hefeweizen, Helles Lager, Japanese Rice Lager, Kölsch, Leipzig Gose, New England IPA | India Pale Ale SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionChili, Duck, Garlic, Miso, Vegetable Cooking MethodBraising, Cooking with Beer, Sauté BreweryBeer Advocate, Firestone Walker Brewing Co., Lagunitas Brewing Co Servings Prep Time 4 guests 15 minute Cook Time 2 hour Servings Prep Time 4 guests 15 minute Cook Time 2 hour

Ingredients

Green Curry Chili Spice Blend Ingredients:

• 1 teaspoon coriander, ground
• 1 teaspoon salt, kosher
• 1 teaspoon peppercorns, white, freshly ground

Duck Coconut Green Curry Chili Ingredients:

• 2 tablespoon oil, coconut,
• 1 each onion, yellow, large, peeled and chopped
• 1 each pepper, red bell, seeded and sliced
• 1 - 2 each pepper, serrano seeded and sliced (optional)
• 1 tablespoon ginger, fresh, peeled and grated on a Microplane Zester/Grater
• 2 each garlic, cloves peeled and grated on a Microplane Zester/Grater
• 1 pound meat, duck, ground such as breast, heart or gizzard
• 1 tablespoon sugar, palm, sliced and broken up, or organic sugar
• 4 - 6 tablespoon Thai Green Curry Paste recipe here, depending on heat level of paste
• 1 each eggplant, medium, cut into 1 inch cubes
• 12 ounce beer, such as Lagunitas Little Sumpin' Sumpin or a German Pilsner Firestone Walker Pivo Hoppy Pils, German Pilsner
• 14 ounce coconut milk, Chaokoh canned
• 1 cup stock, duck | chicken | roasted vegetable or water
• 1 pint tomatoes, yellow pear, sliced in half
• 1 tablespoon miso, white optional
• 2 tablespoon fish sauce,
• salt, kosher to taste
• 1/2 bunch basil leaves preferably Thai basil, but Italian basil will also work, whole

Optional Garnish:

• 1/4 pound bean sprouts, fresh
• 1/4 bunch cilantro leaves
• 1/4 cup sprouts | micro greens, daikon, mustard or red kale
• 1 each onion, green, sliced thin, on the bias
• 1/2 bunch basil leaves preferably Thai basil, but Italian basil will also work, cut into chiffonade

Servings: guests

Units:MetricUS Imperial

Instructions

Green Curry Chili Spice Blend Directions:

• Place a medium-sized pot or Dutch oven add coriander, salt, and pepper (and/or any other spices, if using). Turn the heat to medium and stir with a spoon until you start to smell the spices and they start to smoke about 2 - 3 minutes. This will toast the spices, helping them release their flavors, and will heat the pan for the onions at the same time. Remove the spices to a bowl and return the pot to the heat.

Duck Coconut Green Curry Chili Directions:

• To the pot, add coconut oil, onions, red bell peppers, ginger, garlic, and chilies, (if using) and stir occasionally until the onions are transparent and starting to turn brown, about 7 - 9 minutes. This will add a depth of flavors created by caramelization of the simple sugars found in onions, converting them to sour organic acids: sweet, bitter, and fragrant molecules.

  
• Remove the onions and peppers from the pot to a bowl. Add ground duck in one single layer to the pot, topping with the palm sugar. Leave the meat for 3 minutes; this will brown the meat, intensifying the flavors, adding more richness and complexity. Stir the meat for another 3 minutes to cook evenly. Add the toasted spices and Thai Green Chili Paste to the meat and cook for another minute.

  
• Add the eggplant and sauté the meat mixture for another 5 minutes. Then add the onions and peppers back to the pot.

  
• Deglaze the pan with American Pale Wheat or German Pilsner, scraping the bottom of the pot to remove any browned bits or fond; then add the coconut milk, stock | water and bring to a simmer. Once the liquid is bubbling, turn heat to low and let cook for 1 hour, stirring occasionally.

  
• Add the yellow tomatoes at the end of the cooking time, to keep them fresh, bright and to add texture. Taste and adjust seasonings with salt and pepper, adding more Thai Green Curry Paste, if needed. Just before service, add the basil leaves, to help keep them green.

  
• Optional: In a mixing bowl, mix together bean sprouts, sliced green onion, fresh cilantro leaves, daikon sprouts, and | or other microgreens. Serve with Sriracha Hot Sauce, Thai Sweet Chili Sauce and Steamed Jasmine Rice to create this version of Beer Chili.

  
• Beer Pairing: This Beer Chili can be paired many different ways. At a recent Sonoma State University call held at Lagunitas, we used their Pils, IPA, CitruSinesis Pale Ale and Little Sumpin' Sumpin to show how different hop flavors and beer styles play off the Thai essences in this dish. The Pils had a cooling effect on the spices, while the CitruSinesis Pale Ale enhanced all the flavors.

  

Recipe Notes

More Beer Chili Recipes That Use This Recipe as a Template:

Brazilian Feijoada

Classic Texas Steer Chili

Duck Coconut Green Curry Chili

Lamb Chili Infused with Stout Beer

Lamb Smoked German Ale Chili

Moroccan Tofu Chili

Pork Chocolate Milk Stout Mole Chili