Thai green curry

INGREDIENTS:       
2 tablespoon Green curry paste
1 can Coconut milk
1 cup Chicken stock
1 tablespoon Fish sauce
1 tablespoon Lime juice, freshly squeeze
4 Gulf shrimp, peeled and deveined, tails left on
2 to 4 oz of Chicken breast, diced
1/4 cup of grilled Pineapple, diced
8 Grape tomato, halved
¼ cup Fresh basil
¼ cup Brown sugar
oil
1 cup of spaghetti, cooked

STEPS:
In a medium sauce pan over medium heat, add one tablespoon of oil and add curry paste.  Saute until fragrant.  Add coconut milk and chicken stock and whisk until combined.  Add fish sauce and lime juice and simmer.  Add brown sugar and taste for balance of spicy, sour and sweetness.

In a separate medium saute over medium heat, add one teaspoon of neutral oil.  Add shrimp and chicken and saute for two minutes.  Add curry base, pineapple, cherry tomatoes and fresh basil.  Simmer until chicken and shrimp are cooked through.  Toss with spaghetti until pasta is heated through and serve.

La Rosso
Eastern Shore Center
30500 State Hwy 181, Suite 710
Spanish Fort, AL 36527
251.281.2982
Hours: Monday through Saturday from 11:00 a.m. until 10:00 p.m.
             Sunday from 11:00 a.m. until 9:00 p.m.

SPECIAL INFORMATION:
La Rosso will be serving a Christmas tasting menu starting the second week of December, featuring seasonal foods from Italy and around the Globe.  Also available immediately, all you can eat pasta on Sunday through Thursday for $10.95.  Customers can choose from Alfredo, Bolognese, Meatballs or Carbonara.

La Rosso currently operates as a BYOB establishment, a 5 dollar corkage fee is applied to each table that participates.

ABOUT THE CHEF:
Executive Chef Wil Ardoin grew up in Southwestern Louisiana in the area known as Acadiana. There, he developed and great love and appreciation for food thanks to the talents of his mother.  He left Louisiana for New York City where he worked as a gourmet food and housewares buyer for Dean & DeLuca as well as Lechter’s Think Kitchen.

Ardoin attended culinary school at the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, where he graduated with a Bachelors of Culinary Science degree. Upon graduation, Mr. Ardoin worked in New Orleans at Muriel’s Jackson Square before becoming Sous Chef at Café Degas.

After the BP oil spill, the chef relocated to Fairhope, Alabama where he worked as a caterer and private Chef before meeting Steve Tan and opening La Rosso at the Eastern Shore Center.