Better performance nutrition

October 3rd: Slow Cooker Thai Chicken Soup

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce-make sure it’s gluten free
2 tablespoons brown sugar
2 tablespoons 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 tablespoon lime juice
cilantro for garnish
cooked white rice

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. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.

2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.