By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/slow-cooker-thai-chicken-curry/comment-page-4/#comment-739432">jessica Hall</a>.
You could omit it that’s fine.
By: jessica Hall
Can you exclude the peanut butter or is it key to flavor? Thank you
By: Anja Michaelis
In reply to <a href="https://www.cookingclassy.com/slow-cooker-thai-chicken-curry/comment-page-4/#comment-732434">Nicholas</a>.
I think the level of heat/ spice depends on what kind of curry paste you use. The brand we use is pretty spice and I usually use less than 3tbsp.
Maybe test around with different curry pastes
By: Nicholas
This came out great, especially for the first time making Thai food. It feels like it's missing something though, maybe a bit of spiciness.
By: Kathryn
I made this on top of the stove, stir frying the veggies in a small amount of cooking oil till tender crisp. I added 1/2 large onion and snow peas, and I substituted julian carrot strips. I didn't add any chicken broth. In stead of chicken I used 8 oz. firm tofu that was cut in small bit size squares and dried on a cookie sheet in the oven for about an hour at 300.
By: shankar
It's an easy and amazing recipe. will try someday. thanks for sharing
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/slow-cooker-thai-chicken-curry/comment-page-4/#comment-627265">Lucinda</a>.
Yes definitely.
By: Lucinda
Will it be ok if I added a tablespoon of garlic instead of 2 tsp. I mistaked the garlic for the ginger.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/slow-cooker-thai-chicken-curry/comment-page-4/#comment-624130">Lucinda</a>.
I believe it would be 1 Tbsp paste.
By: Lucinda
Can I use lemongrass paste if I don’t have the plant? If so how much?
