Thai Yellow Curry Duvel Sauce
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 |
| 6people | 15minute |
| Cook Time |
| 35minute |
|
|
Ingredients
- 2tablespoon oil, vegetable
- 5 – 6tablespoon Thai Yellow Curry Paste,recipe HERE
- 3/4tablespoon Curry Powder, yellow, mildsuch as Savory Spice Co.
-
3tablespoon
sugar, palm,Palm Sugar Pure 16 Oz
or light brown sugar
- 1/4cup fish sauce,such as Red Boat 40°N Fish Sauce
- 2tablespoon soy sauce | tamari | liquid aminos | shoyu
- 1tablespoon salt, kosher
- 27ounce coconut milk, canned
- 750ml Belgian Strong Pale Ale,such as Duvel or other Belgian Strong Pale Ale
or light brown sugar
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.
or knife edge) or light brown sugar and press with the spatula to break into the paste.
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:
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.