Slow Cooker Chicken Massaman Curry

allrecipes.com

Cheryl T

2 tablespoons olive oil, divided

3 pounds boneless, skinless chicken thighs, cut into bite-size pieces

6 red potatoes, peeled and cubed

2 cups carrots, cut into bite-size chunks

1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks (Optional)

2 onions, cut into chunks

4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®)

1 tablespoon fresh ginger paste (such as Gourmet Garden™)

2 teaspoons lemongrass paste (such as Gourmet Garden™)

2 (14 ounce) cans coconut milk, divided

2 cups chicken stock, such as (Kitchen Basics®)

¼ cup peanut butter

4 tablespoons lemon juice

3 tablespoons fish sauce, or more to taste

2 tablespoons brown sugar, or more to taste

1 cup dry roasted peanuts, chopped, divided

6 cups cooked jasmine rice

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