Non crock-pot version taken from Recipetineats.com
Ingredients:
-4-6 Tbsp Thai Green Curry Paste (I used the whole jar)
-2 large garlic cloves, minced
-2 tsp fresh ginger, finely grated
-1 Tbsp lemongrass paste (used fresh lemongrass - only used like a cinnamon stick!)
-jalapeno/serrano peppers, diced
-1 cup chicken or veggie broth
-1 can coconut milk, full fat
-1 tsp fish sauce
-1 tsp white sugar
-6 kaffir lime leaves (didn't have, can sub extra fresh lemongrass?)
-chicken tenders, diced
-Thai basil leaves
-1/2 lime juice
Veggies:
-eggplant - first time cooking with it and not that great
-bell pepper
-snap peas
-onion
Directions:
1. heat oil in pan - add curry paste, garlic, ginger, serrano peppers, lemongrass paste (didn't have latter). Cook for 2-3 min until "dries out"
2. Heated chicken broth and coconut milk + fresh lemongrass in separate pot. Skip step if using the lemongrass paste
3. Strain out lemongrass from chicken broth and coconut milk and add to pan
4. Add 1 tsp fish sauce, 1 tsp sugar
5. Add Kaffir lime leaves (didn't have)
6. Add chicken, stir to lower heat to medium so bubbling gently. Cook 7 min. (DON'T DO THIS STEP - JUST COOK CHICKEN SEPARATELY)
7. Add veggies
Notes:
--Added extra broth to thin out.
--Taste of broth very good.
--Eggplants too chewy.
--Probably would recommend cooking chicken separately like before as chicken felt "boiled" and just marinate with lime + thai jar spices
