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.