Slow Cooker Thai Chicken Soup

INGREDIENTS

2 tbsp

red curry paste

2 12 ounce cans

of coconut milk

2 cups

chicken stock

2 tbsp

fish sauce

2 tbsp

brown sugar

2 tbsp

peanut butter

1 1/2 lb

chicken breasts, cut into 1½ inch pieces

red bell pepper, seeded and sliced into ¼ inch slices

onion, thinly sliced

heaping tablespoon fresh ginger, minced

1 cup

frozen peas, thawed

1 tbsp

lime juice

cilantro for garnish

cooked white rice