Thai-Yellow-Curry-Paste-Ingredients-300

Now that you’ve made the Thai Yellow Curry Paste, let’s use it.  Sautéing the paste in oil cooks the vegetables and caramelizes the aromatics, adding layers of flavor to the finished sauce.  The addition of a Belgian Strong Pale Ale like Duvel, contributes yeast complexity along with a touch of sweetness and just enough bitterness to add to the mélange of flavors from the paste itself.

Serves: 6 guests

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2016 | Issue #111

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Thai Yellow Curry Duvel Sauce
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Using Thai Yellow Curry Paste recipe, this sauce uses Duvel, a Belgian Strong Pale ale full of unique flavors from the yeast and style of beer.
Servings Prep Time
6 people 15 minute
Cook Time
35 minute
Servings Prep Time
6 people 15 minute
Cook Time
35 minute
Thai Yellow Curry Duvel Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using Thai Yellow Curry Paste recipe, this sauce uses Duvel, a Belgian Strong Pale ale full of unique flavors from the yeast and style of beer.
Servings Prep Time
6 people 15 minute
Cook Time
35 minute
Servings Prep Time
6 people 15 minute
Cook Time
35 minute
Ingredients
Servings: people
Units:
Instructions
  • Preheat the pan by placing a Dutch oven or wide pot over medium heat. Add the oil and tilt it to create a layer across the bottom of the pan. [If you’re making one of the following recipes, this is a good time to add the chicken, turkey or lamb, browning the meat while rendering the fat. Then remove it from the pot and continue.] Add the Thai Yellow Curry Paste and curry powder. Using a flat-edged spatula, scrape the bottom of the pan, making sure that the paste doesn’t stick or burn. Lower the heat to medium-low and continue to toast the curry powder, while caramelizing the paste. The mixture will begin to darken after about 5 – 6 minutes of cooking.
  • Add the palm sugar (grated with a Microplane Zester/Grater or knife edge) or light brown sugar and press with the spatula to break into the paste.
  • While this is cooking, in a separate bowl measure out the fish sauce, add the soy sauce and salt, and stir to combine.
  • After another 4 – 5 minutes of cooking, add the fish sauce mixture to the pan, letting it dissolve into the paste, while evaporating the water and intensifying the flavors. Keep stirring and scraping the bottom of the pan to prevent it from scorching. After about 5 more minutes of cooking, the mixture should be a thick paste, deep brown and sticky. This result is critical in the development of Thai flavors.
To Make a Sauce Directions:
  • Add the coconut milk to the pan, followed by the Belgian Strong Pale Ale. Bring the mixture to a boil, then lower the heat to slowly reduce the volume by half. This step should take about 30 minutes. The finished sauce can be used to poach other vegetables, seafood or poultry before it’s poured over Asian-style noodles or a bowl filled with coconut jasmine rice.
Recipe Notes

Recipes to Also Make with This Recipe:

Thai Style Garnish Options

 

Beer Pairing Suggestions:
Take your pairing in any number of directions by choosing a citrus forward IPA (using that dominant flavor in the citrus for the Thai Style Garnish Options), a yeasty, spicy Saison | Farmhouse Style, a tropical fruit or Belgian IPA (to play off the ginger, lemongrass and coconut), or even a Hefeweizen with its banana and clove undertones.