Slow cooker Thai chicken curry

1 of 5-a-day chicken chicken curry curry gluten free slow cooker thai

Ingredients

3 tbsp Thai green curry paste

400ml coconut milk

800g skinless and boneless chicken thighs, halved

1 aubergine, chopped

2 fresh lemongrass stalks, sliced

thumbsized piece root ginger, sliced

6 lime leaves

1 tbsp brown sugar

1 tbsp fish sauce

cooked rice and fresh Thai basil leaves

Method

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.

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

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

Serve with rice and Thai basil scattered over.