Slow-Cooker Thai Basil and Chilli Chicken with Cashews

Ingredients

• 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
• 3/4 cup (180ml) chicken stock
• 2 fresh kaffir lime leaves
• 2 tablespoon cornflour (cornstarch)
• 1/4 cup (60ml) water
• 115 gram (3½ ounces) baby corn, halved
• 400 gram (12½ ounces) gai lan, trimmed, cut into 5cm (2-inch) lengths
• 1/2 cup (75g) roasted salted cashews
• 1/2 cup loosely-packed thai basil leaves