Thai Green Curry

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