To serve


  • STEP 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.

  • STEP 2

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

  • STEP 3

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

  • STEP 4

    Serve with rice and Thai basil scattered over.

Goes well with


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