Thai Coconut Soup – Kentaste

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