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Coconut Curry Beer Chicken Soup
Food & Drink
1 lbs chicken breasts, cubed
salt and pepper
3 tbs olive oil
1 red bell pepper, sliced
1 large shallot, diced (about ¼ cup)
1 jalapeno, chopped
2 cups shitake mushrooms, sliced (not dried)
3 cloves garlic, minced
¼ tsp fresh ginger, grated with a microplane
12 oz wheat beer (hefeweizen, white ale)
2 cup chicken broth
2 tbs red curry paste
2 (14 oz) cans full fat coconut milk
1 tsp brown sugar
1 tbs fresh basil, thinly sliced
Sprinkle the chicken cube on all sides with generous amounts of salt and pepper.
Heat the oil in a large pot or Dutch oven. Add the chicken, cooking until browned on all sides, remove chicken from the pot.
Add the bell pepper, shallots, jalapeno, and mushrooms, cooking until the vegetables have softened, about ten minutes.
Stir in the garlic and ginger.
Add the beer, scraping to deglaze the pan. Add the broth, curry paste, coconut milk and brown sugar. Allow to simmer for about ten minutes. Salt and pepper to taste.
Ladle into bowls, top with fresh basil.