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
4 heads bok choy
½ head cabbage
2 handfuls spinach
Pour coconut milk and broth into a crockpot.
Add curry paste. Stir until dissolved.
Cut chicken thighs into one-inch cubes and add them to the pot.
Chop all vegetables into bite-sized pieces and add them to the pot.
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.