Step 1

Rinse chicken inside and out under cold running water. Pat dry with paper towel. Place chicken, breast-side down, on a clean work surface. Use sharp kitchen scissors to cut along either side of the backbone. Discard backbone. Cut the breast in half along breastbone. Use a sharp knife to cut around legs, between thigh and breast. Cut the drumsticks from thighs. Remove wings from breasts. Cut each breast in half diagonally. Remove skin from breast, thighs and drumsticks.

Step 2

Place chicken, bamboo shoots, corn and 2 lime leaves in the slow cooker. Combine coconut milk and curry paste and add to the slow cooker. Pour in stock. Cover and cook on low for 4 hours or until the chicken is tender and cooked through.

Step 3

Shred remaining lime leaves. Add to the slow cooker. Add basil, sugar and fish sauce, and stir to combine. Top with extra basil. Serve with rice and lime wedges.