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Heat the coconut oil over medium high heat in either a stovetop-safe slow cooker insert or in a large frying pan. Add the chicken and brown it, in batches if need be to avoid steaming. Remove the chicken and set aside.
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Add a little more coconut oil if need be to fry the paste. Add the red curry paste and stir it into the oil. Let it fry for a few minutes, until the oil separates out from the paste.
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Add the coconut milk with 2 teaspoons of palm sugar and 2 tablespoons of fish sauce. Stir it into the paste.
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Return the slow cooker insert to the slow cooker base or pour the sauce into the slow cooker insert. Add the browned chicken with accumulated juices and stir to cover a bit with the sauce.
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Cover the slow cooker and cook on low for 3-6 hours (it will be ready after 3 hours but can go longer if you need it to).
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Add the onions, bell peppers and pineapple chunks. Cook on low for another 2 hours on low or on high for 1 hour.
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Before serving, taste for more fish sauce (likely) and sugar (totally to taste).
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Serve with jasmine rice.