Peel the outer layers of the lemongrass and dice finely. Cut the stalks from the chilli and de-seed. Peel the garlic and roughly chop the coriander and shallots and place into a food processor with all of the other paste ingredients. Blitz until it forms a smooth consistency.

Sear the chicken thighs in a fry pan on medium heat with the paste until the thighs are sealed on each side.

Transfer the chicken thighs and paste into the slow cooker and cover with the coconut milk.

Season with salt and pepper and stir well.

Cook on a high heat for 4 hours.

Add the cashews, broccoli and snow peas into the slow cooker with the rest of the ingredients and stir well. Turn off the heat and place the lid back on to let sit for 30 minutes for the sauce to thicken.

Serve with rice and garnish with chilli and coriander.