| 8 | 270 | 701 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 4 h | 2 |
| 454 gm | Chicken thighs, boneless, skinless |
| 1 can(s) (15oz) | Coconut milk, sweetened |
| 1 cup | Chicken broth (stock) (or filtered water with some sea salt) |
| 3 tbsp | Yellow curry paste (Any curry paste that you like) |
| 1 medium | Yellow onion |
| 4 head(s) | Bok choy |
| 1/2 medium head | Green cabbage |
| 1 cup | Spinach (2 handfuls) |
Pour coconut milk and broth into a crock-pot.
• 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 pot.
• Cover and cook on low for 4 hours.
• Garnish with fresh cilantro, a squeeze of fresh lemon or a tablespoon of grated fresh ginger for even more of a kick.
| Meat | 2.5 |
| Vegetables | 51.3 |
