Curry in a Hurry

There's something comforting about a spicy curry paired with a crisp, refreshing beer. It's a combination without a season as far as I am concerned-equally good in sweltering August or chilly December. The cool tingle of bubbles on the tip of my tongue cuts the heat just a little, the clean, slightly bitter flavor balances the rich, fragrant creaminess of the dish.

Rich with coconut milk and laced with fresh coriander, lemongrass, ginger, and chilies, this Chicken Laksa is a take on a dish commonly found in Singapore, Indonesia, and Malaysia. The bright citrus notes and complex flavors of this fragrant curry noodle soup make it the perfect match for Hoegaarden's soft body and subtle notes of spice. Master Beer Sommelier and Belgian Beer Ambassador Marc Stroobandt enthuses that the beer, "adds a freshness to recipes that enhances the seasoning of both the beer and the dish."

Cover the table with colorful printed fabric and set out whimsical paper lanterns and candles, let guests snack on bowls of roasted cashews and candied ginger, and once everyone has eaten their fill of the spicy entrée, surprise them with a light Mango Yogurt Mousse for dessert.