The Chef: Eric Parker
The Restaurant: Duffy's Sports Grill
The Dish: Thai Chicken Curry
6 cans of coconut milk
8 oz. of curry past
1 cup of fish sauce
8 oz. of sugar
1 can of water
5 oz. of thinly sliced chicken
3 oz. of zucchini, julienned
1 oz. of red bell pepper, julienned
8 leaves of fresh basil, torn in half
Method of Preparation:
-Start by preparing a curry sauce. In a bowl, combine coconut milk, curry paste, sugar and fish sauce and water. You can find fish sauce in the ethnic aisle of your local grocery store.
-Then, in a hot pan, add some curry sauce and cook the chopped chicken. Once the chicken starts to cook toss in zucchini, red pepper and fresh basil. Mix this all together.
At the restaurant, they serve jasmine rice and top it with the curry chicken. You can also serve this dish with chopsticks.
Serving Suggestion: Beer
Take a printed copy of the recipe to the restaurant and receive a free appetizer. (One per party or per table. Expires 8/31/11)
FOR MORE INFORMATION:Duffy's Sports Grill 1352 NE 163rd StNorth Miami Beach, FL 33162(305) 760-2124www.duffysmvp.com