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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