Chef's Table

Duck Coconut Green Curry Chili

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
4guests	15minute

Cook Time

2hour

Servings	Prep Time
4guests	15minute

Cook Time

2hour

Ingredients

Green Curry Chili Spice Blend Ingredients:

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

Duck Coconut Green Curry Chili Ingredients:

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

Optional Garnish:

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

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.