1 can coconut milk 

1 can coconut cream

1/4 cup peanut butter (smooth or crunchy)

1 small jar Thai red curry paste

2 tablespoons fish sauce

2 tablespoons soy sauce

4 tablespoons brown sugar

4 cloves garlic crushed or diced finely 

2 tablespoons chicken stock powder

1 kg boneless skinless raw chicken breasts, sliced

1 can bamboo shoots

1. Dump into the slow cooker  and stir together sauce ingredients: coconut milk, coconut cream, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, garlic, chicken stock powder and bamboo shoots.

2. Add  sliced chicken breast.

3. Spoon sauce over the chicken, so it's fully submerged.

4. Cook in slow cooker on LOW for 1.5 hours and a further 1.5 hours on high.

5. After 3 hours, turn off.

6. Top with chopped coriander, crushed peanuts to serve.