- cooked rice and fresh Thai basil leaves
- 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.