Begin by preparing the vegetables. Slice the onion and red pepper thinly, and cut the baby corn and mangetout into bite-sized pieces for even cooking.
Place the chicken thighs in the slow cooker and add the green curry paste. Stir well to coat the chicken evenly. This will help the flavours penetrate the meat.
Pour the coconut milk over the chicken and stir to combine. Make sure the chicken is submerged in the liquid for an even cook.
Add the prepared vegetables to the slow cooker. Stir gently to distribute them evenly throughout the curry.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through. Check occasionally and stir to ensure even cooking.
Before serving, squeeze the juice of one lime over the curry and garnish with fresh coriander leaves. Serve hot with steamed jasmine rice.
