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Coconut Curry Belgian Ale Chicken


Belgian and Coconut Curry Chicken_

This blog has always been about pushing craft beer forward. The importance of the flavors that come with good beer, and how to explore those in a new way. From the beginning you got that and you stood next to me, exposing people to craft beer through food by sharing the recipes I’ve posted.

And today, we got a win. Just hours ago Saveur, a leader in field of culinary exploration, announced the finalist for the Best Food Blog Awards. Out of the 1.3 million food blogs world wide, The Beeroness was nominated along with just 5 others as one of the Best Original Recipe Blogs.

That’s us. You, me, good food and great beer. It’s a huge step when it comes to showing the world how important good beer is. It’s  a huge indicator that "cooking with beer" is no longer seen as beer can chicken made with a pale macro lager. It’s important flavors and practical applications. It’s us pushing beer onto the same playing field as wine.

Let’s show people that craft beer is a culinary force to be reckoned with.

Vote for The Beeroness for The Best Original Recipes in the Saveur Food Blog Awards. It takes about a minute to register before you can vote. It’s a vote for craft beer, and what it does to food. It’s a way to show people who dynamic beer can be.

Belgian and Coconut Curry Chicken 2

Coconut Curry Belgian Ale Chicken


  • 2 tbs olive oil
  • ½ cup chopped white onions
  • 4 large bonesless skinless chicken thighs cut into small cubes
  • ½ cup Belgian ale
  • 13.5 fl oz coconut milk
  • 3 tbs thai red curry paste
  • 1 tbs fish sauce
  • 1 tbs lime juice
  • pinch cayenne pepper
  • ¼ cup cilantro chopped
  • 3 tbs roasted peanuts chopped
  • Rice or Rice noodles for serving


  • In a large skillet or wok heat the olive oil over medium high heat. Add the onions and sauté until soft and slightly brown, about 3 minutes. Add the chicken, cooking until browned on all sides.
  • Add the beer, scraping to deglaze the pan.
  • Lower the heat, add the coconut milk, curry paste, fish sauce, lime juice and cayenne pepper. Simmer until thickened, about 10 minutes.
  • Serve over rice or rice noodles, garnish with cilantro and peanuts just prior to serving.

Belgian and Coconut Curry Chicken 3

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Rebekah {aCricketSang} March 31, 2014 um 3:14 pm

Sounds like a delicious, interesting take on chicken curry!


maggie March 31, 2014 um 3:19 pm

Wow! That is amazing! I am so excited for you!


Andre' March 31, 2014 um 8:29 pm

My wife called and said she was working late and I needed to make dinner. Pulled out my iPhone and this recipe was the first post that popped up on Facebook. Guess it was fate that’s what we were having for dinner tonight. The only beer I had close to a Belgian in my cellar was the Abt 12 Brouwerij St Bernardus. I made it with basmati rice. The dish came out great and my wife was pleasantly surprised. Thanks for the recipe!


Jackie March 31, 2014 um 9:24 pm

I’m so glad! That makes me so happy 🙂


Tieghan March 31, 2014 um 8:30 pm

Congrats!! That is so exciting!

This meal is amazing. Need it as soon as possible!


kara March 31, 2014 um 10:57 pm

Congrats on the nomination! You totally deserve it. Everything I’ve made from your site has been great! Including your stout chocolate tart that is now a staple for any potluck.
This curry looks great too. Totes gonna make it. And gonna go vote now!
Thanks for the all the recipies!


Abigail April 1, 2014 um 3:46 am

Looks yummy! I just ordered your book I’ve been cooking from your site all week! Delicious!!


Ross April 1, 2014 um 6:43 am

You have the best and most interesting recipes. Love the website. Congrats on the nomination!


Sophia @ NY Foodgasm April 1, 2014 um 7:00 am

Already voted for you Jackie and congrats! That is awesome and it is much deserved! Your recipes do craft beer justice and you have been instrumental being one of the craft beer culinary pioneers! I much admire your work, you have inspired many! This meal is no exception, I imagine a belgian would do nicely in this meal!


marcie April 2, 2014 um 10:51 am

I love what you’re doing here with beer, and congrats on the nomination! I love the flavor that beer lends a dish, and I can only imagine how great it tastes in this curry. You’ve got my vote!


John April 3, 2014 um 5:06 pm

Made this for my wife with a homebrewed witbier from our wedding…excellent result with a minor mod to use virgin coconut oil in place of olive to kick up the coconut character! The little lady was pleasantly surprised, I always head here when I want to try out a different recipe!


Jackie April 3, 2014 um 7:08 pm

That’s great! I’m so glad you liked it.


Bob M. April 5, 2014 um 5:35 pm

Did this tonight with great results, but I did a couple major adjustments. I couldn’t quite see why there were only two thighs used for so many liquid ingredients. I used a whole pack of six smallish thighs with great results and have plenty of leftovers for lunch! I also needed a lot longer simmering time to get it as thick as I’d like it, but I suppose that’s a matter of taste.

Still, the flavor was spot on.

Love your recipes, Jackie, and always happy to get a new one!



Jackie April 6, 2014 um 9:37 am

You’re absolutely right, 4 large makes more sense.


addie | culicurious April 14, 2014 um 5:21 pm

congrats on your nomination! Well-deserved. Sorry I missed the voting! You definitely would have gotten my vote had I known in time. Best to you, Jackie! 🙂


Ben B May 11, 2014 um 4:06 pm

This is amazing. Also makes an awesome marinade and bbq sauce for grilled chicken!


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