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 crockpot.

  2. Add curry paste. 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.

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

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