Lake Erie Monster Coconut Pineapple Curry

Lake Erie Monster Imperial IPA Curry

- 2 tbsp peanut oil (or other oil)
- 1 onion, julienned
- 1 red pepper, julienned
- 2 carrots, diced
- 1 zucchini, diced
- 2 tbsp red curry paste (or to taste)
- 1 C Lake Erie Monster Imperial IPA
- 1 C coconut water (for a thicker sauce, substitute coconut milk)
- 1 C pineapple, diced
- 10 basil leaves, julienned (Thai basil, if available)
- 3 C cooked rice


In a sauce pot, heat oil and sauté onions and peppers on medium-high heat for five minutes (or until soft). Lower heat to medium, add carrots, zucchini, and curry paste. Stir well. Cook for two minutes over medium heat, stirring regularly so as not burn curry. Add Lake Erie Monster and coconut water and bring to a boil. Reduce heat to medium-low and cook until carrots are soft. Remove from heat and stir in pineapple and basil. Serve over cooked rice. Serve with a piece of grilled chicken or your favorite vegetables. Serves 6.

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