1 1/2poundschicken breastscut into 1 1/2 inch pieces
1red bell pepperseeded and sliced into 1/4 inch slices
1heaping tablespoon fresh gingerminced
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. 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 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.