Slow Cooker Chicken Massaman Curry

Ingredients

• 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
• 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®)
• 0.25 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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