Thai Curry Penne with Ginger-Tomato Chutney paired with Fresh Hop Loco Red

Sometimes greatness can’t be rushed. While we do apologize for our delay in posting, we hope this pairing recipe makes it up to you. We have found a dish that will warm the soul- or at least your mouth up, as we jump into fall season. It’s delicious, takes less than an hour, and it pairs amazingly with the Fresh Hop Loco Red, our most recent (and possibly most coveted) release.

Thai-Curry Penne with Ginger-Tomato Chutney

Shopping List/ Things you need:
2 tbs butter
2 tbs fresh chopped basil
1/2 cup parmesan cheese
1 cup chopped sweet white onion
1 large granny smith apple, cored and sliced in thin pieces
3-4 garlic cloves, minced up
2 tsp curry powder
1/2 cup dry marsala wine
1 cup chicken stock
2 tsp fish sauce
1 tsp thai red curry paste
1 1/2 cups canned unsweetened coc. milk
1/2 lb ( about 1/2 box) cooked penne pasta
2-3 chicken breasts, boneless, skinless, par cooked and chopped

Ginger Chutney Ingredients ( to accompany and top pasta):
1/4 cup rice vinegar
1/4 cup brown sugar
1 tbs minced fresh ginger (peeled)
1 14 oz can diced tomatoes, leave juice in
1-2 cinnamon sticks

Let’s get cooking:
Melt butter in large saucepan, add chopped onion, apple, and garlic. Saute about 6 minutes, then add curry powder and marsala. Reduce for 2 minutes, then add chicken stock, fish sauce, and red curry paste. Measure the fish sauce, too fishy = gross. Reduce for 5 minutes, then add coconut milk and simmer 3 minutes to thicken.
Cook pasta according to instructions on package.
Meanwhile.. bust out your chutney. This adds so much flavor to the dish and can be done before hand, refrigerated, and warmed up later, or you can cook it as you are preparing the main dish, like we did.
Ginger- tomato Chutney:
Combine vinegar, diced ginger, and sugar in saucepan, stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon sticks. Boil, then reduce and simmer, stirring occasionally for about 20 minutes.
Stir coconut curry sauce into drained penne. Serve in bowls of your choosing, very large mixing bowls, however much you plan on consuming, then top with Chutney, fresh basil, and fresh parmesan. This recipe is easy, unique, and delicious. Since it can be prepared in less than an hour, it definitely ranked as one of our fall favs.
We recommend this with the Fresh Hop Loco Red. The red possesses a balance of malty and hoppy flavors that blend uniquely, creating a rich and slightly sweet mouthfeel with an smooth malted aftertaste. These flavors balance with the rich sweet and sour effect the chutney creates and the warm spices weaving throughout the pasta…. This recipe is good, and the beer makes it even better. If we don’t have this on tap you will get a growler of Cinco de Drinco instead at the $12 price,(regular $15) or a bottle of it, for $5 (instead of $7.) The Cinco de Drinco will also pair well with this in case of emergency with the intense hop character.

Come into the brewery or the micro-pub with a grocery receipt listing some ingredients in this meal and receive one of the above beer deals!

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