Slow Cooker Instructions: In slow-cooker, whisk together red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. Add chicken breast pieces, red bell pepper, onion slices, and ginger on top. Cover and cook on high for 4 hours. Just before serving, add frozen peas and lime juice. Stir to warm up the peas. Serve over rice if desired. Top with cilantro and Sriracha.

Stovetop Instructions: In a large pot, whisk together red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. Add chicken breast pieces, red bell pepper, onion slices, and ginger. Bring to a boil, then stir everything, cover with a lid and turn the heat down to simmer. Cook until chicken is no longer pink. Just before serving, add frozen peas and lime juice. Stir to warm up the peas. Serve over rice if desired. Top with cilantro and Sriracha.

Electric Pressure Cooker Instructions: In pressure cooker pot, whisk together red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. Add chicken breast pieces, red bell pepper, onion slices, and ginger on top. Cover and cook on high pressure for 8 minutes. Either use the natural pressure release, OR very carefully (WARNING!) place a towel on the steam valve before releasing pressure. This will keep the soup from spitting everywhere with the steam release. ***EDIT - Let your pressure release naturally for at least 10-20 minutes before attempting to release the steam valve or your risk being burned by the hot liquid. Be careful!*** Add frozen peas and lime juice. Stir to warm up the peas. Serve over rice if desired. Top with cilantro and Sriracha.

*Brown sugar adds richness to this dish but is totally optional. I have made it with and without, and they are both delicious! Feel free to cut it out completely or only use 1 tablespoon.

This soup can be served with or without rice. It's great either way!

Tip: Use the edge of a spoon to peel your fresh ginger.