|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.