Curry in a hurry
I’m not sure where we picked it up, but we had a box of Thai-style infused chicken broth in our pantry. There were directions on the back for making a very easy Thai Coconut Curry Vegetable Soup which consisted of throwing veggies, coconut milk, pasta, lime juice, and the chicken broth in a big pot and heating. The results were phenomenal–I love easy thai-style curry dishes like this. I thought I’d do another lager pairing as I’ve had great success with lagers and curry. I chose Dixie Brewing Co.’s eponimous beer, Dixie, which Beer Advocate calls an American Adjunct Lager. Yep, I wouldn’t disagree. I was initially excited about seeing this on the shelf in Birmingham, thinking that Dixie Brewing Co. was up and running again post-Katrina. According to Wikipedia, however, they are contract brewing with plans to reopen. Still, it is great to support (semi) local breweries and I hope they are up and running again soon. However, Dixie’s flagship beer is nothing to write home about. I could see how this would be good on a hot day on the docks in New Orleans or on the beach, but here in my kitchen on a cold winter night, it was verrry subtle and not very exciting. The Thai soup did not help bring out any interesting flavors. I’m sure the hops and malts were used very judiciously as there was not much to either one. I’m sure I could have done better with a hoppy lager or cream ale. I did have a thought as I contemplated the mix of flavors, or lack thereof, that Dixie would go well with some utterly spicy cajun food as a palate cleanser. Somehow that would just make more sense than pairing a New Orleans beer with Thai food…
Tags: Dixie, Thai Coconut Soup
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