Slow cooker Thai chicken curry

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
To serve
cooked rice and fresh Thai basil leaves

Method
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.