Time to spice it up a little! A little heat and our ginger ale make for a perfect pairing of this Asian inspired dish!
3 Chicken Breasts
1 Can of Coconut Cream
8 OZ Unknown Craft Ginger Ale
2 Tablespoons Green Curry Paste
1 cup Chicken Broth
6 Garlic Cloves
2 Red Chili Peppers
1/2 cup White Mushrooms
1/2 cup Snap Peas
1/4 cup Chopped Basil
2 teaspoons Fish Sauce
5 tablespoons Olive Oil or Hot Chili Oil
1 tablespoon Lime Juice (fresh is always better)
Salt, pepper, red chili flake to taste
Grill chicken or cook in a pan on medium heat with 1/2 of your olive oil or chili oil, until cooked through and golden brown. (Internal temp minimum of 165f.) Set chicken aside.
Set pan to medium heat. Add the remaining oil, chopped onions, snap peas, white mushrooms, and chopped fresh red chilis. Stir veggies occasionally. The goal is to have these veggies slightly char but not burn. As they get close to ready, add minced garlic.
Once the veggies are browned and slightly charred, add the chicken stock, coconut cream, and Unknown Craft Ginger Ale. Turn heat to low and let everything reduce for 30 minutes. While this is cooking, cut the chicken into small cubes.
After 30 minutes, add in cooked chicken, green curry paste, fish sauce, basil, and lime juice. Continue to cook down for 10 minutes or until curry has started to thicken. Add salt, pepper, and red chili flake to taste. Serve with rice.
This recipe is a little work, but the payoff is so worth it! Enjoy.