Chicken or Pork Marinade:
1 1/2 lbs boneless skinless chicken or pork
1 tablespoon brown sugar
1/2 tablespoon curry powder (1.5 teaspoons)
1/8 teaspoon cayenne powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 tablespoon fish sauce

For Curry Soup:
1 tablespoon olive oil
1 red bell pepper, finely chopped
1/2 cup diced yellow onion (about 1/2 onion)
2 cups chicekn broth
1 14-oz can coconut milk
1 cup frozen peas
1/4 chopped fresh cilantro

Serve with 4-5 cups hot, cooked rice

1 1/2 lbs boneless skinless chicken or pork 1 tablespoon brown sugar 1/2 tablespoon curry powder (1.5 teaspoons) 1/8 teaspoon cayenne powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon water 1 tablespoon olive oil 1 tablespoon fresh lime juice 1 tablespoon fish sauce 1 tablespoon olive oil 1 red bell pepper, finely chopped 1/2 cup diced yellow onion (about 1/2 onion) 2 cup s chicekn broth 1 14-oz can coconut milk 1 cup frozen peas 1/4 chopped fresh cilantro

1. Trim fat from meat and cut into 1-inch pieces and place in medium bowl. Add all the marinade ingredients. Toss to coat meat evenly. Refrigerate meat for at least 10 minutes to tenderize.

2. While meat is marinating, add 1 tablespoon olive oil to a large dutch oven or saucepan and heat over medium high heat.

3. Add chopped bell peppers and onions and saute for about 5 minutes until tender.

4. Stir in chicken broth and coconut milk. Heat to a boil.

5. Add marinated meat plus all of the juices and cook for 5 to 10 minutes or until meat is cooked through.

6. Add frozen peas, chopped cilantro, and additional salt, pepper, and curry powder to taste.

7. Serve over a scoop or two of hot, cooked rice.