Preheat Crockpot™ Design Series 3-Quart Manual Slow Cooker for 10 minutes. Once the slow cooker is warm additive oil, chilli flakes, red onion, garlic, cayenne pepper, green curry paste and stir to coat evenly.
Add in carrot, red paper, tofu, pineapple and season with salt. Stir so that the ingredients are well coated. Stir in coconut milk and small Thai chilli. Cover with the lid and leave to cook for 2 hours.
Once ready to serve, add in cilantro and spinach. Allow for the spinach to wilt and taste for seasoning.
Serve with steamed rice and garnish with roasted cashews, more cilantro, extra diced pineapple and a pinch of chilli flakes.