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