Slow Cooker Chicken Massaman Curry

Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet.

Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side.

Place browned chicken in the bottom of a slow cooker.

Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.

Heat remaining 1 tablespoon olive oil in the skillet and add onion.

Cook until soft and translucent, 3 to 4 minutes.

Add to slow cooker.

Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute.

Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.

Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter.

Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes.

Pour sauce over ingredients in the slow cooker; stir gently to combine.

Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours. 20 minutes before serving season with lemon juice, fish sauce, and brown sugar.

Stir in 1/2 cup of chopped peanuts.

Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.