With a nod to Thai cuisine, the flavors in this recipe have some interesting twists and turns. The finished product is an interesting combination of some traditional western flavors combined in unusual ways with ingredients from Southeast Asia.
This dish is a hot and hardy crowd pleaser that can be made in large quantities ahead of time.

Ingredients:

1 pound of boneless, skinless chicken breasts rinsed and cut into one-inch pieces
1 medium yellow onion, peeled and chopped coarsely
1 cup peeled fingerling potatoes, cut in one-inch pieces
1 cup canned coconut milk
1 cup chicken stock
1 tablespoon cumin
1 tablespoon curry powder
¼ teaspoon Sriracha chile sauce, or to taste
Sea salt & freshly ground black pepper to taste

Garnishes:
Freshly squeezed lime juice, or bottled key lime juice, to taste
5 cherry tomatoes
Fresh Cilantro

Directions:

Place all ingredients (except garnishes) in a large soup pot and mix thoroughly.

Cover and cook over a medium to medium-low heat for 3 - 4 hours. Check from time to time to add more stock if necessary.

Serve piping hot topped with a squeeze of lime, halved cherry tomatoes and a sprig of fresh cilantro.

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