Thai Chicken Massaman Curry

INGREDIENTS Yields 4 servings
1 large white onion, chopped
1 tbsp minced ginger
3 garlic cloves, minced
2 cans coconut milk
3/4 cup chicken stock
2 tbsp fish sauce
1 lb chicken breast, sliced
2 tbsp Thai curry paste
10 oz fresh sliced pineapple
¼ cup cashews
1 lime, juiced
3 potatoes, peeled and cubed
2 tsp ground coriander
1 tsp salt
1 tsp pepper
½ tsp nutmeg
½ tsp cinnamon
4 tbsp vegetable oil
Cilantro

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In a dutch oven, heat chopped onions, garlic and ginger with vegetable oil and 2 tbsp Thai curry paste. Stir together until onions become translucent. Add in 2 cans of coconut milk and 3/4 cup of chicken stock, along with the cubed potatoes and bring to a boil for approx. 10 minutes, until the potatoes are tender. In the meantime, stir in 2 tbsp fish sauce, 2 tsp ground coriander, ½ tsp nutmeg, ½ tsp cinnamon, 1 tsp salt and 1 tsp pepper and stir together. In a separate pan, cook the thinly sliced chicken breast with remaining 2 tbsp vegetable oil. Drain any excess liquids and add chicken to the curry, along with the pineapple and squeezed lime juice.

Spoon the soup into the serving bowls, and garnish with cashews and cilantro.