Bite with Belkys: Thai Chicken Curry from Duffy's Sports Grill

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

-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.

Serves: 1

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)