Thai curry pairing?

Reads 5967 • Replies 9 • Started Thursday, January 11, 2007 10:17:22 AM CT

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Message iep beers 230 º places 2 º 10:17 Thu 1/11/2007 I’m looking for a beer to pair with a red/green Thai curry, think lots of chilli, coconutmilk, tamarind, galangal, lemongrass, garam massala, soy-sauce, Thai basil - that kind of spicy flavors. I currently have Dupont’s Avec Les Bons Veaux, Westmalle’s Tripel, De Dolle Brouwers’ Oeral & Arabier & Stille Nacht, Orval, Duvel and ’t IJ’s Columbus at the top of my list. So, strong flavored blonde beers with alot of carbonation and alot of alcohol with good hoppyness to cut through but with a malt-profile that could match the typical Thai spiceyness. Other suggestions? IPA’s are very hard (impossible) to get here (Amsterdam, The Netherlands) so although they would be nice with a curry like this, they are out of the question ;)
Message TheBeerSommelier 10:23 Thu 1/11/2007 My suggestions: http://www.ratebeer.com/Beer/urthel-hop-it/51264/ or http://www.ratebeer.com/Beer/chouffe-houblon-dobbelen-ipa-tripel/56757/
Message Frank beers 4562 º places 92 º 11:11 Thu 1/11/2007 Admit it. You just started this thread to brag about all those great beers you have. I think I might just keep it simple and go w/ the Duvel if only to save the others for after dinner. If it were a peanut sauce dish, I’d hit the Stille Nacht.
Message punkrkr27 beers 903 º places 24 º 12:37 Thu 1/11/2007 I just had a Thai dish for dinner the other night that was made with green curry and coconut milk. Drank a Rodenbach Grand Cru with it and it was delicious!!

Message iep beers 230 º places 2 º 13:58 Thu 1/11/2007 Originally posted by Frank Admit it. You just started this thread to brag about all those great beers you have. Haha, they are pretty much average/common beers around here :) Stille Nacht & peanut-sauce is a good suggestion, the sweetness would match nicely I guess. Though maybe the Stille Nacht is so complex that it’d be better suited for ’standalone’ drinking! The Chouffe Houblon IPA/Tripel is for export to the USA only, so I can’t get it around here (sadly). I haven’t found the Urthel neither, but I’m keeping my eyes open. Its hard to find really hoppy beers around here, the people aren’t into that kind of full-on bitterness. Wow, Grand Cru with a green curry, I never would’ve thought of that. When I think of Flemish Sour Ales like that I think of desserts, apple pie and the like ;) Might have to try that once, though I admit that it doesn’t sound like a nice combination to me, hehe. I went with a 750 of the Dupont. I liked it, but I expected more of it! Like more barnyard funk & tartness. It was a bit light tasting for such a strong saison (actually it really reminded me of Duvel) but it was crisp and refreshing nonetheless. It was easily overpowered by the spicyness of the dish. The next curry will be a Panang curry (roasted peanut-based paste) with Stille Nacht.
Message Reid beers 3533 º places 95 º 14:03 Thu 1/11/2007 Im really into Indian curries, but know very little about Thai. Can anyone post a good recipe for a good semi-hot thai curry , I could try make?
Message PhillyBeer2112 beers 3500 º places 102 º 14:21 Thu 1/11/2007 Most of the beers listed would be fine - generally I’d vote saison or witbier. There’s garam masala in thai curry?! Reid - thai curries are pretty different from Indian curry, I don’t have a recipe off hand, but the basic is you make a paste (green, red or yellow), which is usually a bunch of ginger(galangal), garlic, cilantro (for green curries), chilis, and other spices, and then you add this paste to a coconut milk based sauce that will also contain meat and maybe some sliced bamboo shoots, and some basil thrown in at the end. The sauce is usually pretty thin compared to Indian curries, and served with jasmine rice instead of basmati rice.
Message JensenTaster beers 1719 º places 19 º 14:50 Thu 1/11/2007 ...I´d say a triple over a blonde and blonde over the saison, but saisons before Duvel,but I have little reference to take it from...

Message iep beers 230 º places 2 º 15:08 Thu 1/11/2007 Originally posted by PhillyBeer2112 There’s garam masala in thai curry?! OK, traditionally not. I generally make red or panang curries with more chillis & coconut milk than usual & I like to add some garam masala if I’m using potatoes (I don’t like the bland potato flavor ;)). Yeah, my curries are usually a bit of a mash-up between Indian and Thai style, using loads of tofu, potatoes, chicken pea’s, etc. I like eating them with roti (Surinam/Indian bread), Nan or Chapati instead of rice too. The official Curry Wiki (tm) has loads of links to recipes: http://en.wikipedia.org/wiki/Category:Curry :) Witbiers/blondes are a good suggestion too! Haven’t had one in eons. Actually I know only one witbier that could stand the chilli/spice attack of a good curry: ’t IJ Ijwit. Most regular 5% witbiers are a bit weak in taste. Though I’d rather have an Orval than a blonde/wit. OK, next time I’ll have a Stille Nacht, an Orval, an Ijwit AND a good tripel. The pepper & alcohol will make for a nice intoxicating combination
Message Bigsilky beers 327 º places 10 º 19:18 Thu 1/11/2007 Well, I had a Signha at a Thai restaurant that worked really well, but that is without it being scorching hot. Lion Stout from Sri Lanka, or any other Foreign styled stout works very nice. Lionheart Stout from Jamaica is a nice one as well.