Don’t slave over a hot stove – our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil
Prep:10 mins
Serves 4
3 tbsp Thai green curry paste400ml coconut milk800g skinless and boneless chicken thighs, halved1 aubergine, chopped2 fresh lemongrass stalks, slicedthumbsized piece root ginger, sliced6 lime leaves1 tbsp brown sugar1 tbsp fish sauce
STEP 1Gently 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.STEP 2Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.STEP 3Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.STEP 4Serve with rice and Thai basil scattered over.
