Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 18 2018
American Craft Beer Week - Quick Thai Shrimp Curry with Pineapple With Bemidji Brewing Coconut Pineapple Summer IPA
Oil for frying
2 small-medium zucchinis diced
2 small-medium red peppers cut into strips
1 medium onion finely diced
1 clove garlic minced
1 pound king prawns or any kind of shrimp you like
2 tablespoons Thai red curry paste
1 can coconut milk 13.6 oz (400ml)
1/2 cup water 125ml
1 small pineapple cut into chunks
All your favorite sides and toppings! We like rice, lime wedges, cilantro, scallions and sliced chilies...and toasted coconut is a MUST!
If you're serving the curry with rice, start cooking it according to package instructions now.
Heat some oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the prawns and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
Serve with rice and your favorite curry toppings.
Beer Paring - Bemidji Brewing Coconut Pineapple Summer IPA (infused with toasted coconut and pineapple puree). The Summer IPA is a deep gold in color brew with dank overripe mango and guava, pineapple and slight citrus aromas. It tastes of tropical fruits and toasted coconut. Big hop flavors help disguise the high IBU IPA, while Munich and White Wheat malts help build body. Bemidji Brewing Infused Summer IPA has an ABV of 6.8% and comes in at 60 IBU.