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.