Step 1

Place the shallot, ginger, lemongrass, kaffir lime leaf, curry powder, lime juice and 2 tsp oil in a small food processor. Process until a smooth paste.

Step 2

Heat the remaining oil in a large non-stick frying pan over medium heat. Add the curry paste and cook, stirring, for 2 minutes or until aromatic. Add the chicken and onion. Cook, stirring, for 1-2 minutes or until coated. Pour in the stock and bring to the boil. Transfer to a slow cooker. Cover and cook on Low for 4 hours, adding the carrot and sweet potato halfway through cooking, or until the chicken is very tender.

Step 3

Whisk together coconut milk and cornflour in a small bowl. Add coconut milk mixture, beans and zucchini to the slow cooker. Cover and cook for a further 15-20 minutes or until vegetables are tender. Serve with lime wedges and coriander, if using.