2 teaspoons oil 
1 cup sliced mushrooms 
1/2 cup creamy peanut butter
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons red curry paste
3 cups Chicken Stock or fat-free, lower-sodium chicken broth 
1 1/4 cups coconut milk (2 cans)
pinch cinnamon
1 teaspoon chopped garlic
2 cups shredded cooked chicken breast (about 8 ounces) 
1/2 cup green onion strips or white onions
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 pound firm tofu, cubed *
1 large lemongrass stalk, chopped into 1-inch pieces


Protocol
1. Throw all ingredients, except the fresh cilantro and mushrooms, into the slow cooker, and cook on high for 3-4 hours, or on low for 6-7.
2. Add the mushrooms during the last 20 minutes of cooking, and top with cilantro when serving.