Feb 23 2015

Pale Ale Coconut-Lemongrass Curry with Flounder

by Kathryn Budig



Curry falls into that category of, “Yes, I’ll eat this every single day for the rest of my life.” It’s the most gorgeous blend of full bodied spices, coconut creaminess and then mysterious flavors that you just can’t put your finger on. My starring guest for this curry is pale ale. I’ve recently fallen in love with Omission gluten-free beer.

Gluten-free beer? Hear me out! I know, I know. . .I’ve had plenty of nasty gluten-free beer in my day, but this stuff is legit. I have a low gluten intolerance plus my doctor who’s been trying to get me to go gluten-free for years. I’ve noticed a huge difference in my allergies and overall wellness since I’ve cut it out of my diet, but I mean—no beer?! A girl’s gotta live!

Anyway, I’ll save you my gluten drama and just say this stuff is awesome. It’s the secret kick in this curry which may have a handful of ingredients, but is incredibly easy to pull together. Feel free to play with your protein choice, or even replace the fish with veggies if you don’t eat meat. If gluten isn’t a problem for you, I’d recommend a pile of grilled sourdough to mop this up, or if you’re like me—just drink the curry straight!

Coconut-Lemongrass Curry:

2 T ginger, finely chopped

4 T lemongrass (remove the outer rough part), finely chopped

1.5 T curry powder (I used muchi curry)

3 large shallots, diced

3 cloves garlic, minced

1 bottle Omission Pale Ale

2 red thai chili peppers, diced

6 kaffir lime leaves

1 can coconut milk

2 T fish sauce

2 T tamari

4 T ghee (or butter/coconut oil)

2 limes, juiced

1 T raw honey

fresh cilantro for garnish

1 lb wild caught flounder

salt + pepper to taste


Preheat oven to 400°F.

Melt ghee over medium/low heat in a large pot or dutch oven. Add lemongrass, ginger, garlic, shallots and curry powder and sauté for 3-5 minutes until the shallots soften and the entire mixture becomes fragrant. Pour in entire bottle of beer (it might be closer to 3/4s full as it’s impossible to not sip just a little) and scrape off the bottom bits. Let the beer cook off for roughly 2 minutes and then add coconut milk, chili peppers, kaffir lime leaves, fish sauce, tamari and lime juice. Let the entire mixture simmer for 20-30 minutes.

Melt 2 T of ghee in a grill pan on high heat. Salt and pepper both sides of your fish and toss onto the pan. Sear on both sides for roughly 2 minutes each until a nice golden-brown crust appears. Transfer your fish to a baking tray and roast for another 5-7 minutes or until the fish is flakey and cooked through.

Pour your curry sauce through a strainer to remove any chunky ingredients. Place a piece of flounder into a deep bowl and cover with sauce. Garnish with fresh cilantro. Can be eaten as is, served over rice or dunked with grilled sourdough or naan. Pour yourself a frosty beer and dig in!