Green Chicken Curry

• 1kg chicken thigh fillets, halved
• 2 cloves garlic, crushed
• 2.5cm piece fresh ginger, grated
• 1 fresh green chilli, chopped finely
• 2 tabs green curry paste
• 2 fresh kaffir lime leaves, torn
• 230gm canned sliced bamboo shoots, drained and rinsed
• 400gm can baby corn, drained and rinsed, and chopped in thirds
• 180ml chicken stock
• 410ml coconut milk
• 2 tabs cornflour or cornstarch
• 1 tab water
• 1 tab grated palm sugar
• 1 tab lime juice
• 1 tab fish sauce
• 2/3 cup loosely packed fresh thai basil leaves
• 1/3 cup loosely packed fresh coriander/cilantro leaves

1. Combine chicken, garlic, ginger, chilli, paste, lime leaves, bamboo shoots, corn, stock and coconut milk in 5lt Breville slow cooker.
2. Cook covered on low for about 4 hours.
3. Blend cornflour with water in a small bowl until smooth.
4. Stir cornflour mixture, sugar, juice, sauce and half of the basil into cooker.
5. Cook uncovered on high for 20 mins or until thickened slightly.
6. Season to taste.  Serve sprinkled with coriander and remaining basil.
7. Serve with steamed jasmine rice and lime wedges.