Red Chicken Curry GewürztraminerEntréeFowl Created by Culinary Director Jeff Young – Serves 2 to 4 – Ingredients: 1 lb. boneless, skinless chicken thighs, chopped 1 Tbsp. canola oil 1 ½ Tbsp. Thai red curry paste 8 baby Yukon potatoes, quartered ½ sweet onion, sliced thinly 3 Tbsp. garlic, minced 1 Tbsp. ginger, grated 1 Tbsp. black bean garlic paste 1 tsp. red chili sauce 1 15 oz. can coconut milk 1 lime, zested and juiced 4 Tbsp. cilantro, chopped Method of Preparation: Heat a wok to high heat and add oil. When oil is hot, add Thai curry paste and dissolve. Add chicken and stir fry for 3 minutes. Add potatoes, onion, garlic, ginger, black bean paste, red chili sauce and coconut milk. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Right before serving, toss with fresh cilantro, lime zest and juice. Serve over jasmine rice and enjoy with a glass of Gewurz.