Coconut Porter Curry Chicken Lettuce Wraps Active preparation time: 15 minutes Total time: 1 hour Serves: 2–3

3 cup (710 ml) chicken broth

1½ Tbs salt, divided

1 cup (237 ml) coconut porter

½ cup (118 ml) coconut milk One

8 oz (227 g) boneless, skinless

chicken breast

¼ cup (59 ml) plain yogurt

½ cup red onion, small dice

½ cup chopped walnuts

½ cup red grapes, halved ½ cup celery, small dice

½ cup (118 ml) mayonnaise 2 Tbs curry powder

1 tsp honey 1 small Butterhead lettuce

½ Tbs red pepper flakes

½ Tbs black pepper Cilantro leaves for garnish

In a medium-sized saucepot, combine the chicken broth, ½ tablespoon salt, coconut porter, and coconut milk and mix well. Add the chicken breast and bring to a boil, then reduce the heat to a simmer. Cook the chicken for 25–30 minutes; remove the chicken from the broth and let cool for 15–20 minutes.

Meanwhile, in a separate mixing bowl, combine the remaining tablespoon of salt with the ingredients, except the cilantro, and mix until fully incorporated.

Once the chicken has cooled, cut it into ¼" (6 mm) dice and incorporate it with the salad mixture.

Cut the Butterhead lettuce in half and remove the stem, then peel back the leaves one at a time. Arrange several lettuce leaves on each plate, top each leaf with 2–3 oz (57– 85 g) of the chicken-salad mixture, and serve garnished with the fresh cilantro leaves.

Beer Suggestions: Maui Brewing COCONUT Porter (Kihei, Hawaii), The Bruery Mash & Coconut (Placentia, California).