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