Slow Cooker Chicken Thai Soup

serves 6

2 tbsp red curry paste
2 cans of light coconut milk
2 cups chicken stock
2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp peanut butter or PB Fit
1.5 lb chicken breast, cut into 1.5 inch pieces
1 red bell pepper, cored and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tbsp ginger, microplaned
squirt of sriracha
1 cup frozen peas, thawed
1 tbsp lime juice
cilantro for garnish
rice for side

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. 

Add in the veggies (except the peas) and ginger. Taste at this point and adjust as needed. 

Place the chicken breast in the slow cooker, cover and cook on high for 4 hours.

Add in the peas and cook for ½ hour longer. Stir in lime juice and serve with cilantro and white rice.