Polynesian Passion Veggie Curry with Pineapple Chutney

This veggie curry incorporates Sun King Brewery‘s Polynesian Passion (a Belgian Aged Tripel) with aromatic ginger, spicy curry paste, and tender chunks of sauteed butternut squash! Served over a steaming bed of Jasmine rice from Lundberg Family Farms, you’ll be in store for one satisfying meal!



For the Curry:

  1. In a high walled skillet or 4 qt dutch oven, preheat 2 teaspoons oil of choice and add Onion, Pepper, and Ginger. Sautee for 4-5 min until soft and fragrant.
  2. Add Curry paste and powder and sautee for 2 min.
  3. Deglaze pan with Polynesian Passion and simmer for 5-6 min.
  4. Add Squash, coconut milk and season to taste with salt.
  5. Simmer for 20-30 min, or until sauce has reduced, and squash is tender.

For the Chutney:

  1. Combine all ingredients in a bowl and let sit for 10-15 minutes for flavors to marry. Set aside.

To Serve:

  1. Serve curry warm with steamed white rice, chutney, and fresh cilantro.

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.