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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the oil in a large skillet or wok over medium heat.

Step 2

Add the chopped shallots, minced garlic, grated ginger, and red chili to the pan. Sauté for 3-4 minutes until fragrant and softened.

Step 3

Stir in the turmeric powder, coriander powder, and cumin powder, allowing the spices to toast for 1-2 minutes.

Step 4

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.

Step 5

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.

Step 6

Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.

Step 7

Return the chicken or prawns to the pan and cook until fully cooked through (10 minutes for chicken, 3-4 minutes for prawns).

Step 8

Taste the curry and adjust seasoning if necessary.

Step 9

Remove and discard the lemongrass stalk and kaffir lime leaves before serving.

Step 10

Garnish with fresh cilantro and serve hot with cooked jasmine rice.

Nutrition Facts

Serving size	(1825.3g)

Amount per serving	% Daily Value*
Calories	2455.1

Total Fat 91.3g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 470mg	0%
Sodium 1770.7mg	0%
Total Carbohydrate 250.6g	0%
Dietary Fiber 6.2g	0%
Total Sugars 48.7g
Protein 137.9g	0%

Vitamin D 35IU	0%
Calcium 250.7mg	0%
Iron 15.6mg	0%
Potassium 2238.6mg	0%

*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.

Source of Calories

Fat: 34.6%

Protein: 23.2%

Carbs: 42.2%