Slow-Cooker Thai Basil & Chilli Chicken with Cashews

womensweeklyfood.com.au

All you have to do for this dish from our Slow-Cooker Comfort Food cookbook is set and forget. You'll be welcomed back with a succulent chook that's bursting with wonderful Asian flavours and is ready to eat. It's worth the wait.

Accompany with steamed jasmine rice or roti bread.

PREP: 30 mins. - COOK - 8 hrs.
* Not suitable to freeze.

subheading: Slow-cooker Thai basil and chilli chicken with cashews:

1.8 kilogram (3½-pound) whole chicken

1 medium red onion (170g), sliced thickly

1 medium red capsicum (bell pepper) (200g), sliced thickly

1 medium yellow capsicum (bell pepper) (200g), sliced thickly

2 medium carrots (240g), halved, sliced thickly diagonally

4 clove garlic, quartered

10 centimetre (4-inch) stick fresh lemon grass (20g), sliced thinly

4 centimetre (1½-inch) piece fresh galangal, sliced thinly

3 fresh small red thai chillies, chopped coarsely

2 tablespoon fish sauce

2 tablespoon grated palm sugar

1 tablespoon vegetable or peanut oil

¾ cup (180ml) chicken stock

2 fresh kaffir lime leaves

2 tablespoon cornflour (cornstarch)

¼ cup (60ml) water

115 gram (3½ ounces) baby corn, halved

400 gram (12½ ounces) gai lan, trimmed, cut into 5cm (2-inch) lengths

½ cup (75g) roasted salted cashews

½ cup loosely-packed thai basil leaves

Directions at womensweeklyfood.com.au

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