1 1/2 pounds chicken breasts cut into 1 1/2 inch pieces
1 red bell pepper seeded and sliced into 1/4 inch slices
1 onion thinly sliced
1 heaping tablespoon fresh ginger minced
1 cup frozen peas thawed
1 tablespoon lime juice
cilantro (for garnish)
cooked white rice
Directions
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.
Cover and cook on high for 4 hours.
Add in the peas and cook for 30 minutes longer.
Stir in lime juice and serve with cilantro and white rice.
