Duck Coconut Green Curry ChiliThis 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.
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.
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:
Duck Coconut Green Curry Chili Ingredients:
Optional Garnish:
Servings: guests
Units:
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
Home Brew Chef
Classic Texas Steer Chili
Duck Coconut Green Curry Chili
Lamb Chili Infused with Stout Beer
Lamb Chili Infused with Stout Beer
Home Brew Chef
Lamb Smoked German Ale Chili
Home Brew Chef
Moroccan Tofu Chili
Pork Chocolate Milk Stout Mole Chili

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