Beer, Food and Buds

I think the best nights are made by a combination of good friends, good food and good drinks. Now that I find myself in Southeast Asia, I thought I would give my cooking skills a shot and try some new beer along the way.

Back on the road, I find myself drinking Singha beer from Thailand’s first brewery, Boon Rawds. The brewery was established in 1933, the year after Thailand’s non-violent revolution which ousted of the ruling absolute monarchy.

Singha is a lager beer (5% ALC.), the common brew in the hot and humid climate of Southeast Asia. But unlike lagers that are found in Europe and the U.S., this Thai lager has a spicy kick that brings out flavors often untapped in most lagers.

It’s as if this lager was made to complement the flavors curry in Thai cuisine. The bold taste and light body of the beer complements the complex and deep flavor of the Thai species, while the pilsner taste clears the palate after every sip.

As I said earlier the best way to enjoy a fine beer such as Singha is with friend and good food. So here is a recipe for a nice Thai style dish that makes about two serving so if you need more just double everything.

• 1 chicken breast thawed and chunked
• 1 cup of “Israeli” Couscous (can be found at Whole Foods in the grains section. it’s nicer because unlike boxed Couscous the balls are nice and plump like little dumplings)
• 1 can of black beans
• 1/2 an onion
• 1 medium tomato
• 3-4 cloves of garlic
• 1 lemon
• 1 jalapeño
• 1 can of coconut milk
• Some curry powder, paprika,
• (Optional but recommended) ginger powder, basil, cardamom seeds, cumin and pepper powder (chipotle is recommended but any pepper powder will work)

After you chunk the chicken put it a bowl squeeze the lemon juice onto the chicken then mix it with a heavy dash of curry paprika, ginger powder and pepper powder. Then put it in the fridge and let it sit.

Next make the Couscous by combining it with about of a cup and half of water in a pot, bringing the Couscous to a boil then adding the stained black beans and the coconut milk and turning the heat down to a simmer. Crush the cardamom with the broad end of a knife and add in along with the basil, cumin and some salt.

Then cube the veggies. A trick to the garlic is smash the cloves with the broad end of the knife, this will peel and flatten the garlic making easy to clean and cut.

Once the beans and Couscous have been simmering for about 10 minutes take the chicken and in a buttered pan at high heat braze it a for about 4 minutes. Turn the heat down to about seven or medium-high after the first minute and keep turning the chicken every 30 seconds or so to keep it from burning and to cook it evenly.

After the 4 minutes add the veggies and some slat to “sweat” them. Bring the temperature down to around 5 or medium heat for about 5 minutes and cover.

After five minutes check on the chicken and veggies if the chicken beings to look a bit pruney (like your fingers after you’ve been in a hot tub to long) your on the right rack feel the chicken for give and texture, if it feels soft and not bouncy lower the heat to about 3 or low-medium and let it sit for another 3 minutes.

There you have it Thai curry chicken with some great Thai beer, call your buddies, combine on a plate and enjoy.

I don’t know what I will do next I could head over to the Indian sub-content I hear there is a good stout in Sri Lenka, or I might just hang out around here and soak up the suds.