You may notice that full fat coconut milk has been used for this recipe which does it make it a little higher in calories than its lighter counterpart. It helps keep the sauce rich, creamy, and stable during slow cooking. Light coconut milk can split and lose its texture when used in the slow cooker. If you use light coconut milk, I would recommend adding the cornflour slurry at the start. You can stir in a couple of tbsp of normal cream to regain a creamy texture at the end of cooking if it does split on you. If you make it on the hob, you can swap to light.

Thai curries naturally have a looser, more pourable sauce than Indian-style curries. They’re meant to be a little lighter and more aromatic rather than thick and creamy. If you prefer a thicker texture and you're cooking on the hob, stir in a cornflour slurry (1 tsp cornflour mixed with 2 tsp cold water) near the end of cooking, or simmer uncovered for a few minutes to reduce.

Add a few kaffir lime leaves or ½ tsp curry powder with the paste for extra depth. Finish with an extra squeeze of lime or dash of fish sauce to brighten the flavour. Add extra chilli or green curry paste if you like it hotter.