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Coconut Curry Belgian Ale Chicken

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Ingredients
  

  • 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

Instructions
 

  • 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.