2 tablespoons red curry paste
1 12-ounce can of coconut milk
1 cup chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1½ pounds chicken breasts, cut into 1½ inch pieces
1 red bell pepper, seeded and sliced into ¼ 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
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. (I used a smaller Crockpot because I had less sauce.) Place the chicken breast, red bell pepper, onion, and ginger into the sauce in that order. Cover and cook on high for 4-1/2 hours.
At hour 4, stir in the peas and cook for a half hour longer. Stir in lime juice and serve with cilantro and white rice.