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
- 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
Please see the 2nd Page for Directions
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