The perfect dish for an exotic dinner, this delicious and spicy soup recipe gets its rich flavor from quintessential Thai ingredients.

Ingredients

2 tablespoons red curry paste

2 12 ounce cans of Kentaste 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

Method

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.