Trim any fat you'd like to off of the chicken thighs.
Peel your potatoes and carrots. Slice the carrots on a diagonal into about ⅓ inch slices. Quarter the potatoes, then slice into ⅓ inch slices.
Add the chicken to the Crockpot and rub the curry paste all over the chicken.
If the ends of your lemongrass look questionable, cut them off. Then press the lemongrass onto a cutting board with your knife, slightly crushing it. This will let it release its flavor.
Add the carrots, potatoes, lemongrass, kaffir lime leaves and coconut milk to the Crockpot. Stir to combine.
Cook for 5 hours on low, or 3 hours on high, stirring occasionally.
Check a potato and a carrot by cutting them in half with a fork. If they seem like they have a decent amount of give to them, proceed. If not, let everything cook for another 30 minutes before moving on.
Remove the chicken to a cutting board. Cut it into bite sized pieces. Return the chicken to the pot.
Add the turmeric, onions, bell peppers, brown sugar and fish sauce to the Crockpot. Stir to combine. Let the flavors hang out together for a few minutes, and then check the sauce for seasoning. Add more salt or sugar as desired.
Let the curry cook for one more hour (maybe half an hour on high).
When the potatoes and carrots are done to your liking, turn off the heat. Squeeze a fresh lime over the top to brighten the sauce. Serve with jasmine rice.
