Quick Chicken Curry

INGREDIENTS

·         1 lb of boneless chicken thighs

·         1 can of coconut milk (BPA free can)

·         1 cup chicken broth

·         3 tablespoons curry paste

·         1 onion

·         4 heads bok choy

·         ½ head cabbage

·         2 handfuls spinach

DIRECTIONS

1.      Pour coconut milk and broth into a crock-pot.

2.      Add curry paste.

3.      Stir until dissolved.

4.      Cut chicken thighs into one-inch cubes and add them to the pot.

5.      Chop all vegetables into bite-sized pieces and add them to pot.

6.      Cover and cook on low for 4 hours.

7.      Garnish with fresh coriander, a squeeze of fresh lemon or a tablespoon of grated fresh ginger for even more of a kick.