2 tablespoons red curry paste
2 - 12 ounce cans of coconut milk
2 cups chicken stock or bone broth
2 tablespoons fish sauce (optional)
2 tablespoons sunbutter
2 pounds chicken, chopped
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 tablespoon fresh ginger, minced
1 cup frozen peas
Mix the curry paste, coconut milk, chicken stock/broth, fish sauce, and sunbutter in a slow-cooker. Place the chicken, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
Add in the peas and cook for 1/2 hour longer.
Cook rice separately.
Spoon a bit of rice in bowl and add soup.