Step 1

Prepare a 4 quart slow cooker with nonstick cooking spray.

Step 2

Place the chicken thighs into the bottom of the slow cooker.

Step 3

In a large measuring cup or medium bowl, whisk together the coconut milk, peanut butter, soy sauce, Worcestershire sauce, red curry paste, ginger, and garlic. Pour the mixture over the chicken.

Step 4

Cover the slow cooker and cook on low for 4 hours or until the chicken is cooked through and tender.

Step 5

Carefully remove about 1 cup of sauce from the slow cooker. To the removed sauce, whisk in the lime juice, brown sugar, and cornstarch until completely blended. Pour the sauce back into the slow cooker and stir to blend. Cover and continue cooking for 1 hour to allow the sauce to thicken.

Step 6

Serve the chicken over rice or noodles garnished with cilantro and peanuts, if desired.