Thai Curry

This is about as close as I have come to mastering the art of the Thai Curry.  It's slightly spicy, and a tad sweet.  Can be adapted to green curry or red curry...doesn't quite fit the bill for a good yellow curry...still working on that :) 

2 tbsp. curry paste (red or green, Thai Kitchen Brand)
2 - 12oz cans coconut milk
1 c chicken stock
2 tbsp. fish sauce
2 tbsp. brown sugar
2 tbsp. peanut butter
1 1/2 pounds chicken, cut into 1 1/2in pieces
1 red pepper, seeded and sliced into 1/4in slices
1 onion, thinly sliced
1 heaping tbsp. fresh ginger, minced
1/2 c frozen peas - defrosted
1 tbsp. lime juice
cilantro for garnish
white rice for serving

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and peanut butter in a 4-1/2 to 6 quart stock pot (can be used in a crock pot as well).  Place the chicken breast, red pepper, onion, and ginger into the pot.  Cover and cook until chicken is cooked through (high for 4 hours if using a crock pot).

Add in the peas, lime juice and serve with cilantro over white rice.