1 1/2poundschicken breasts, cut into 1 1/2 inch pieces
1red bell pepper, seeded and sliced into 1/4 inch slices
1onion, thinly sliced
1heaping tablespoon fresh ginger, minced
1cupfrozen peas, thawed
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. 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.