COOKED WHITE RICE

CILANTRO – for garnish

2 TBS RED CURRY PASTE

2 CANS (12 OZ EA) COCONUT MILK

2 CUPS CHICKEN STOCK

2 TBS FISH SAUCE – optional

2-3 TBS PEANUT BUTTER

2-3 TBS BROWN SUGAR

1 ½ LBS CHICKEN – cut ito 1-inch pieces

1 YELLOW, RED or ORANGE PEPPER – seeded, thinly sliced

1 ONION – thinly sliced

1-2 TBS LIME JUICE

Add curry paste, coconut milk, brown sugar, peanut butter, chicken stock to our slow cooker and mix well to combine.  Add the chicken on top and arrange bell pepper, onion and ginger over all

Cover and cook for about 4 – 4 ½  hours on HIGH, stirring occasionally, as possible.

Stir in the lime juice. Serve with cooked rice and garnish with cilantro.

NOTE: I have also made this soup in my heavy duty Le Creuset stock pot – cooking it o medium-low for about 6 hours. However, doing it this way it must be checked occasionally.

BUON MANGIATA!