Red Chicken Curry

Created by Culinary Director Jeff Young

– Serves 2 to 4 –

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.