Cobra Beer

Cobra Pairings

Sharing laughs and pouring Cobra, It's all about the right pairings 👌👀 Please Drink Responsibly. https://bit.ly/48TvPT3 #Beerstagram #BeerLovers #Foodies #Cobra

Diwali 2024

From everyone at Team Cobra, we wish you a bright and happy Diwali! 😄🎆 May hope and happiness shine on you. #Cobrabeer #Diwali2024 #Celebrations bedrinkaware.co.uk

Going sober this October? 🙌 Luckily for you, we have just the zero-alcohol beer which you can still enjoy with your favourite spicy foods 😉🍻 #CobraBeer #CobraZero #ZeroAlcohol https://bit.ly/3Bw8A59

Celebrate #WorldDumplingDay with Cobra beer and the expert chefs of the School Of Wok with these spicy and aromatic Kimchi dumplings 🥟 So simple, yet so delicious; pair them with a cold, expertly brewed Cobra Beer to really blow your mates away with this perfect appetizer 🍻 #CobraBeer #SchoolOfWok #Foodies https://bit.ly/3ZFQAz3

Summer is still alive with Cobra and Marni Xuto! ☀🤤 Creamy, rich, a delicate combination of aroma and spices, this Thai summer curry will have your tastebuds dancing 🕺 Paired with a Cobra beer, you’ve got a match made in heaven 🍻 Serve: 1 Prep time: 10 minutes Cooking time: 10-12 minutes Ingredients: 170 gram Raw king prawns, peeled and deveined 130 gram Pineapple, cut into bite-sized pieces 300 ml Coconut milk 100 ml Water (optional) 20 gram Fresh basil leaves 5-6 leave Kaffir lime leaves 2 tablespoon Vegetable oil 1 tablespoon Thai red curry paste 1 tablespoon Oyster sauce 1-2 teaspoon Fish sauce 1 teaspoon Brown sugar 1/2 teaspoon Lime juice Fresh coriander leaves for garnish Method: 1. In a medium sauce pan, heat 2 tablespoons of vegetable oil over medium heat. 2. Add 1 tablespoon red curry paste and stir for 30 seconds to minutes until fragrant. 3. Pour in 300 ml coconut milk , stirring to combine and bring it to boil, 4. Season with the oyster sauce, fish sauce, and brown sugar. 5. Stir in the pineapple and Kaffir lime leaves. Simmer for 5 minutes. 6. Add 170 grams the prawns and cooking until pink and opaque (3-4minutes). 7. Stir in the fresh basil leaves. 8. Drizzle with the lime juice and garnish with fresh coriander leaves and serve hot with rice. #CobraBeer #ThaiCurry #Foodies https://bit.ly/3Bcbcoq

How else would we welcome in the weekend? 🤷‍♂️ Pair your favourite spicy takeaway with a crisp, cold Cobra beer for the ultimate Friday night in 🥡🍻 #CobraBeer #Foodies #FridayNightTakeaway Bedrinkaware.co.uk

Summer isn’t going anywhere thanks to this flavour packed, proper Thai BBQ dish, ‘Moo Yang’, brought to you by the one and only Marni Xuto 🌶🍻 Serve: 2-3 Preparation time: 10 minutes Marinating time: 30 minutes - 2 hours (better over night) Ingredient: 400 gram Pork tenderloin (thinly sliced) 100 millilitre Cobra zero 5 gram Coriander stalks-roughly chopped 2 clove Garlic -peeled 2-3 teaspoon Sea salt 1-2 teaspoon Sugar 1 teaspoon Whole black peeper 2 tablespoon Rapeseed or coconut oil Method: 1. In a blender or mortar and pestle, combine the coriander stalks, garlic, sea salt, sugar, and whole black pepper. Blend or grind until you have a coarse paste. 2. In a bowl, mix the paste with the Cobra zero (beer) and rapeseed or coconut oil. 3. Place the thinly sliced pork tenderloin in a large resealable plastic bag or a shallow dish and pour the marinade over. 4. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, preferably overnight for better flavour absorption. 3. Preheat your grill to medium-high heat and grill the pork slices for about 3-4 minutes on each side, or until fully cooked and slightly charred. 5. Serve the BBQ pork with chilli dipping sauce and your favourite sides, such as rice, salad, or grilled vegetables. Note: This recipe is perfect for the BBQ. Adjust the grilling time as needed, but make sure the pork is cooked thoroughly. #CobraBeer #Foodstagram #Foodies https://bit.ly/3XpTAOL