Step 1

Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula.

Step 2

Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.

Step 3

Season the chicken thighs on all sides with lots of pepper.

Step 4

Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown.

Step 5

Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots.

Step 6

In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine.

Step 7

Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans.

Step 8

Serve the curry just as it is, or with small portions of steamed rice.