Created by Tisme on January 2, 2016
Step 1: Combine the drumsticks in a large bowl with the sesame oil, soy and lime juice, mix well, cover and refrigerate for at least 30 minutes, or up to 2 hours.
Step 2: Remove the drumsticks from the marinade (reserving the liquid), then fry drumsticks in vegetable oil until browned, set drumsticks aside. Add to same pan - the onion, ginger, garlic and curry powder, cook for 3- 5 minutes, until aromatic.
Step 3: Set slow cooker to low heat and when ready place the drumsticks with the reserved marinade, stock and coconut cream to the slow cooker and cook gently on low for 6 hours.
Step 4: Season with the salt and pepper, then stir in the peanut butter. Mix through the peanut butter and serve with peanuts, coriander, shallots and rice.