GREEN CHICKEN CURRY

PREP + COOK TIME 4 HOURS 45 MINUTES SERVES 6

1kg chicken thigh fillets, halved 2 cloves garlic, crushed

2.5cm piece fresh ginger (15g), grated 1 fresh long green chilli,

chopped finely

2 tablespoons green curry paste

2 fresh kaffir lime leaves, torn

230g can sliced bamboo shoots,

rinsed, drained

400g can baby corn, rinsed, drained,

chopped coarsely

¾ cup (180ml) chicken stock

12/3 cups (410ml) coconut milk 2 tablespoons cornflour

1 tablespoon water

1 tablespoon grated palm sugar 1 tablespoon lime juice

1 tablespoon fish sauce

2/3 cup loosely packed fresh

thai basil leaves

1/3 cup loosely packed fresh

coriander leaves

1 Combine chicken, garlic, ginger, chilli, curry paste, lime leaves, bamboo shoots, corn, stock and coconut milk in a 4.5-litre slow cooker. Cook, covered, on low, for 4 hours.

2 Blend cornflour with the water in a small bowl until smooth. Stir cornflour mixture, sugar, lime juice, fish sauce and half the thai basil into cooker. Cook, uncovered, on high, for 20 minutes or until thickened slightly. Season to taste. Serve sprinkled with coriander and remaining basil.

SERVING SUGGESTION

Serve with steamed jasmine rice and lime wedges.