INGREDIENTS
•
2 tablespoons red curry paste
•
2 12 ounce cans of coconut milk
•
2 cups chicken stock
•
2 tablespoons fish sauce
•
2 tablespoons brown sugar
•
2 tablespoons peanut butter
•
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
•
1 red bell pepper, seeded and sliced into 1/4 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
Go To Recipe