Turn on the slow cooker. Heat a large frying pan with the vegetable oil. Season the chicken pieces and brown on all sides. Remove and place in the slow cooker.
Sauté the curry paste for 2 minutes in the frying pan. Add the brown sugar, lemon juice and Worcestershire sauce and let the sugar melt. Pour in the coconut milk, stock, lime zest and juice and the fish sauce. Mix together and pour over the chicken in the slow cooker. Cook for 4 hours (high) or 8 hours (slow) until the chicken is cooked through with no pink showing.
Serve the chicken stew over warm basmati rice with chopped fresh coriander and sliced red chillies.
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