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Chicken Curry Pot
Ingredients
- 1 to 1.5 pounds of boneless chicken thighs – I pick these over chicken breasts because I find them tastier, and they are often cheaper.
- 1 or 2 cans of coconut milk – I used 2 cans because Trader Joe’s has them for 99 cents and I love coconut milk more than you know. One could get away with a single can if it is pricey for you, yet you will simply have a thicker curry
- Curry paste – Types and amounts obviously vary. I use the paleo-friendly brand Thai Kitchen, and used about 3 tbsp of their Red Curry.
- 1 small yellow onion
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1/2 head of cabbage. You could use more if you wanted to.
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