If you are using a shop-bought lemongrass paste over fresh, double the quantity of lemongrass below to ensure the flavour carries through.
Ingredients 20
1 tbsp coconut oil
1 onion, finely chopped
6 cloves garlic, crushed
2 tbsp lemongrass, finely chopped
2 tbsp dried basil
basil leaves, small handful, finely chopped
1⁄2 tbsp ginger, freshly grated
1 kg chicken thighs, boneless, skinless, cut into thirds
2 tbsp yellow curry powder
Pinch chilli powder
salt, to season
ground black pepper, to season
1 tin coconut milk, 400 ml
To Serve
coconut rice, steamed
salted peanuts
Thai basil leaves
Vietnamese mint leaves
coriander (cilantro), leaves
lime wedges
roti, optional
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Method 6
Set the slow cooker to the sauté function and add the . Once hot, add the and cook for 3–5 minutes, or until fragrant and softened.
Add the , , and , and cook, stirring frequently, for another 1–2 minutes, or until fragrant.
Add the in batches – being careful not to overcrowd the bowl of the slow cooker; you don’t want it to sweat – and cook until all the chicken has been browned.
Return all the to the bowl and add the , and a generous seasoning of salt and pepper. Add the , give everything a good stir, then close the lid and cook on low for 8 hours.
At the end of the cooking time, remove the lid and set on high – or use the reduce function on your slow cooker if you have one – and reduce for 10 minutes to thicken the sauce slightly. Depending on the rate of evaporation, you may not even need to do this step.
Serve with steamed rice, peanuts, Thai basil, Vietnamese mint, coriander leaves, fresh lime and piping hot roti.
Katrina Meynink's tips
If you are using a shop-bought lemongrass paste over fresh, double the quantity of lemongrass below to ensure the flavour carries through.
