The perfect dish for an exotic dinner, this delicious and spicy soup recipe gets its rich flavor from quintessential Thai 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
1.Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a cooking pot.
2.Place the chicken breast, red bell pepper, onion and ginger in the cooking pot, cover and cook on low heat for 2 hours.
3.Add in the peas and cook for ½ hour longer.
4.Stir in lime juice and serve with cilantro and white rice.