Chicken Curry in a Hurry

You will need:

  • 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 tablespoons curry paste
  • 1 onion
  • 4 heads bok choy
  • ½ head cabbage
  • 2 handfuls spinach




Directions:


  1. Pour coconut milk and broth into a crock-pot.

  2. Add curry paste and stir until dissolved.

  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 the pot.

  5. Cover and cook on low for 4 hours.

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

January 29, 2020