-2 tablespoons (or more) Thai green curry paste
-5 scallions, thinly sliced, white and pale-green parts (dark-green parts divided)
-3 garlic cloves, thinly sliced
-1 1-inch piece peeled ginger, thinly sliced
-6 cups mixed ¼-inch-thick sliced vegetables (such as Japanese eggplant, long beans, summer squash, and bell peppers)
-2 lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
-2 cups (or enough to cover) chicken broth or vegetable stock
-1 13½-ounce can light unsweetened coconut milk
-2 skinless, boneless chicken breasts, cut into small cubes (optional)
-Garnish:
-2 sprigs basil plus leaves for garnish
-1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam; optional)
-Kosher salt
-Steamed rice (optional)
-Lime wedges (optional)
Add everything but the garnish to slow cooker, cook on low 8 hours. Garnish with fish sauce, rice, lime wedges, green onions, salt to taste, enjoy.
