Chicken or Prawn Javanese Beer Curry
Indulge in the aromatic and exotic flavors of Chicken or Prawn Javanese Beer Curry, a unique Southeast Asian-inspired dish that combines tender chicken thighs or succulent prawns with a rich, spiced coconut milk broth. Enhanced with an unexpected twist of light beer, this curry layers notes of tamarind, lemongrass, kaffir lime, and warming spices like turmeric, cumin, and coriander for an irresistible depth of flavor. A balance of sweet palm sugar and savory fish sauce creates a harmonious taste profile, while the final touch of fresh cilantro adds a burst of freshness. Perfectly paired with fragrant jasmine rice, this 45-minute recipe is a must-try for lovers of bold and comforting curries.
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Recipe Information
Ingredients
- 500 g Chicken thighs or prawns (peeled and deveined)
- 2 tbsp Neutral oil (e.g., vegetable or canola oil)
- 2 Shallots, finely chopped
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 Red chili, finely chopped (adjust to taste)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 2 tsp Tamarind paste
- 1 Lemongrass stalk, bruised
- 400 ml Coconut milk
- 1 cup Light beer
- 1 tbsp Palm sugar or brown sugar
- 1 tbsp Fish sauce
- 4 Kaffir lime leaves
- 2 tbsp Fresh cilantro, for garnish
- 4 servings Cooked jasmine rice, for serving
Instructions
Heat the oil in a large skillet or wok over medium heat.
Add the chopped shallots, minced garlic, grated ginger, and red chili to the pan. Sauté for 3-4 minutes until fragrant and softened.
Stir in the turmeric powder, coriander powder, and cumin powder, allowing the spices to toast for 1-2 minutes.
Add the chicken thighs or prawns to the pan and cook until lightly browned (5-6 minutes for chicken, 2-3 minutes for prawns). Remove and set aside.
Add the tamarind paste, bruised lemongrass stalk, coconut milk, light beer, palm sugar, fish sauce, and kaffir lime leaves to the pan. Stir well to combine.
Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
Return the chicken or prawns to the pan and cook until fully cooked through (10 minutes for chicken, 3-4 minutes for prawns).
Taste the curry and adjust seasoning if necessary.
Remove and discard the lemongrass stalk and kaffir lime leaves before serving.
Garnish with fresh cilantro and serve hot with cooked jasmine rice.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 250.6 g | 91% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 48.7 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 251 mg | 19% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
