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Season 4 large skinless chicken thighs and place in a large non-stick frying pan or sizzle slow cooker
Fry over high heat for 5 minutes until golden
Turn over and cook for a further 3 minutes
Transfer to a slow cooker and repeat with any remaining chicken thighs
Drain fat from the pan, reserving a little oil and reduce heat to medium-low
Add the ginger and garlic paste and cook, stirring, for 1 minute
Stir in the peanut butter, coconut milk, sweet chilli sauce, ketjap manis and 125ml water
Pour mixture over the chicken
Cover and cook on Low in the slow cooker for 4 hours or until the chicken is tender
Sprinkle with red spring onions, mint and coriander
Serve with rice and a flourish of peanuts