- 3 tbsp Thai green curry paste
- 400ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 800g skinless and boneless chicken thighs, halved
- 1 aubergine, chopped
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 fresh lemongrass stalks, sliced
- thumbsized piece root ginger, sliced
- 6 kaffir lime leaves
- 1 tbsp brown sugar
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
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.