2 tablespoons red curry paste
2 12-oz cans light coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
2-3 lbs cooked chicken, cut in chunks or uncooked boneless, skinless breasts
1 red bell pepper sliced
1 onion halved & sliced
1 heaping Tbsp grated fresh ginger
shredded carrots optional
1 cup frozen peas thawed
fresh limes
cilantro for garnish
cooked white rice
Mix the curry paste, coconut milk, stock, fish sauce, brown sugar & peanut butter in a large crockpot. Add chicken, bell pepper, onion & ginger. Cover & cook on high 3-4 hours or low 6-8 hours
Add peas just before serving.
Serve in soup bowls over white rice. Garnish with plenty of chopped cilantro & fresh lime juice.