In a 3 1/2 or 4 litre slow cooker, place onions, carrot and capsicum. Top with chicken. In a medium bowl, whisk together stock, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste and garlic until smooth. Pour over all in cooker.
Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and coriander. Makes 6 servings.