Slow cooker Thai chicken curry

• Thai green curry paste↗3 tbsp tbsp
• coconut milk↗400ml ml
• skinless and boneless chicken thighs↗800g g

  halved

• aubergine↗1

  chopped

• fresh lemongrass stalks2

  sliced

• thumbsized piece root ginger

  sliced

• lime leaves6
• brown sugar↗1 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• cooked rice↗

  and fresh Thai basil leaves

Step-by-step instructions

1. 1

   Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.

2. 2

   Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.

3. 3

   Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.

4. 4

   Serve with rice and Thai basil scattered over.