Slow Cooker Thai Green Curry
Ingredients
- 800 g chicken thighs, skin on and bone in
- 1 tbsp. oil
- 4 tbsp. Thai green curry paste
- 2 tbsp. Nam Pla fish sauce
- 1 sweet potato, peeled and cut into 3cm (11/4in) pieces
- 1 aubergine, cut into 3cm (11/4in) pieces
- 150 g exotic mushrooms, sliced if large
- 1 red chilli, deseeded and sliced
- 400 mL tin coconut milk
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