Thai Coconut Chicken Soup (Slow Cooker)

This is one of my favorite slow cooker meals.  I usually make some sort of spring rolls to serve with the soup.  We also add so siracha to personal preference for a little more heat!

Ingredients:

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons honey (or brown sugar)
2 tablespoons almond butter (or 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 cup shredded carrots
1 tablespoon lime juice
Cilantro for garnish

Instructions:

1) 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.
2) Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on low or high based on your preference.
3) Add in the peas and carrots and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro.