Thai green lamb curry with Vedett IPA
Thai cuisine is zesty and piquant but delicate and mild at the same time, proof of the art of the judicious use of spices.
In this curry, the mild-tasting, tender lamb takes on a hint of spiciness but the flavour of the meat still comes through.
The Vedett IPA, with its exotic hop aromas, manages to cut through all the spice.
Fruity, mildly bitter, fresh and malty with a hint of sweet caramel… a merry-go-round of flavours.
For the lamb shanks:
4 lamb shanks, left to steep overnight in salted water
2 carrots, 2 onions, 2 sticks of celery
3 cloves of garlic
3 sprigs of thyme, 3 bay leaves
30g fresh ginger
2 sticks of lemon grass
For the green curry:
1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 50g galangal (laos) root
2 green peppers, deseeded and finely chopped
20g ginger, 2 sticks of lemon grass, finely chopped
2 green peppers, grilled and peeled
2 tablespoons of olive oil
2 bottles of Vedett IPA
1 finely chopped onion, 1 handful of fresh coriander
1 handful of fresh flat-leaf parsley, the zest of a lemon
Place all the ingredients for the lamb shanks in a large casserole with plenty of water, season well with salt and pepper, and bring to the boil. Then turn the heat down and simmer at a low temperature until the lamb shanks are cooked.
The meat should almost fall off the bone. Keep warm after cooking.
For the green curry: take a large casserole, add the olive oil, heat to a high temperature, add the other ingredients and stir well until cooked.
Add the Vedett IPA, bring to the boil and reduce to one-third of its original volume. Remove from the heat and blend into a paste.
Make sure you have a variety of fresh vegetables at the ready, steamed or boiled until perfectly al dente if you prefer.
Pass the cooking liquid through a fine mesh sieve and boil for a short time at a high temperature. Take off a litre of the liquid and bring it to the boil in another pan, adding the green curry paste to taste”.
Add the lamb shanks, simmering for a short while before adding the vegetables a few minutes before serving. Serve in a bowl, garnished with fresh coriander and poppadoms.
IPA (India Pale Ale) is an English beer style that has become popular all over Europe and the USA. When making this strongly hopped beer, the brewer usually focuses on bitterness and aroma.
In some IPAs, only the bitterness comes through. Vedett IPA (brewed by Duvel Moortgat) is replete with fruity, citrusy flavours as well as green, fresh aromas, complemented with a grapefruit bitterness.
This thirst-quencher is perfectly capable of standing up to the spicy assault from this curry. It is East meets West, the best of both worlds.
Tips & Tricks
Serve the Vedett IPA well chilled for a more refreshing effect
Leave this dish to simmer for quite a while so the aromas and tastes blend perfectly
Watch how this beer tones down the intensity of this zesty dish
More Recipes with Beer
Every now and then most of us like having some delicious battered and fried finger food, certainly when combined with a nice beer. Rather than whipping up your regular day-to-day variety, surprise ... [ read more ]
Although some of us get a bit squeamish at the idea of eating eel, this fish isn't only adored by the Japanese. Eel used to be a main staple food in Belgium, and certainly in Flanders. For sustainabi ... [ read more ]
Maybe not the most typical Belgian dish but this is a dish that breathes honest, rural cooking. If you are a creative and active hobby cook you will have no difficulties coming up with your own variat ... [ read more ]
In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, ma ... [ read more ]
You must be logged in to leave a comment
BRUSSELS/MONS - We’ve made our way down to the historic city of Mons (Bergen) for the eighth edition of the international Brussels Beer Challenge. A 90-strong jury is busy tasting; there are four morning sessions in a ro... [ more ]
BRUGES - This city draws you back in time to the heydays of the Burgundian era. After years of renovation works the Gruuthusemuseum has re-opened its doors. This former city palace is the showca... [ more ]
ANTWERP - Brewers from 59 different countries flocked to attend the Brewers of Europe Forum 2019 in the prestigious Queen Elizabeth Hall, right next to the renowned Antwerp Central Station building. ... [ more ]
ERTVELDE - To track down a brewer within his own domain is a high-ranking form of sports, or that’s the impression I get. After a bit of practice I spot Jef Versele, CEO of the Van Steenberge brewery, well hidden amongst... [ more ]
MECHELEN - The historic city of Mechelen, halfway between Brussels and Antwerp, is truly a hidden gem. The presence of the Dukes of Burgundy, who ruled here in the late middle ages, still permeates the ancient city centr... [ more ]
This golden-hued abbey beer could be considered as one of the most traditional of Belgian beers. It has a pedigree that stretches back to before the French Revolution. During that... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.