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.