Eluned's Spicy Coconut Chicken

(so it doesn't get lost!)

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1 tablespoon peanut oil
3 chicken thigh fillets (660g), halved
6 chicken drumsticks (900g)
2 medium brown onions (300g), chopped coarsely
1 cup (250ml) chicken stock
1 2/3 cup (400ml) canned coconut milk
3 fresh kaffir lime leaves, shredded thinly
315g green beans, chopped coarsely
12 fresh thai eggplants (350g), halved
3/4 cup loosely packed fresh coriander leaves

Spice Paste:
4 shallots (100g), quartered
2 cloves garlic, chopped coarsely
5cm piece ginger, chopped coarsely
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
3 small fresh red thai (serrano) chillies, chopped coarsely
2 tablespoons fish sauce
2 tablespoons peanut oil
2 tablespoons lime juice
1 tablespoon grated palm sugar
1. Make spice paste by blending or processing all ingredients until mixture is smooth.
2. Heat half the oil in a large frying pan, cook chicken, in batches, until browned all over, place in 4.5 litre slow cooker. Heat remaining oil in same pan, cook onion, stirring until soft. Add spice paste, cook, stirring until fragrant. Add stock, bring to the boil.
3. Remove from heat, stir in coconut milk and lime leaves, pour over chicken. Cook, covered, on low for 7 hours.
Add beans and eggplant, cook covered on high about 20 minutes until veggies are tender. Season to taste, sprinkle with coriander.

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