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Recipe: Chicken Curry in a Hurry

Recipe: Chicken Curry in a Hurry


  • 1 lb of boneless chicken thighs
  • 1 can of coconut milk (BPA free can)
  • 1 cup chicken broth or filtered water with some sea salt
  • 3 tbsp. curry paste
  • 1 onion
  • 4 heads bok choy
  • ½ head cabbage
  • 2 handfuls spinach


  1. Pour coconut milk and broth into a crock pot.
  2. Add curry paste. Stir until disolved.
  3. Cut chicken thighs into one inch cubes and add them to the pot.
  4. Chop all vegetables into bite sized pieces and add them to pot.
  5. Cover and cook on low for 4 hours.

Garnish with fresh cilantro, a squeeze of fresh lemon or a tbsp. of grated fresh ginger for even more of a kick.