• prep: 10 min
• cook: 4 hr 30 min
• total: 4 hr 40 min

servings:

This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.

• 2 tablespoons red curry paste
• 2-12 ounce cans of coconut milk
• 2 cups chicken stock
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut butter
• 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

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