Ingredients: - 2 (14-ounce) cans unsweetened coconut milk - 2 tablespoons finely grated fresh ginger - 2 tablespoons green curry paste - 1 tablespoon plus 1 teaspoon Asian fish sauce - 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat - 1 medium red onion, thinly sliced - 1 large (or 2 small) sweet potatoes, peeled and cut into 1/2" dice - 2 heads bok choy, roughly chopped - 1 cup grape tomatoes, halved - 1 lime - Kosher salt - Freshly ground black pepper - Cilantro, chopped, for garnish - Lime wedges, for garnish - Cooked quinoa Directions: 1) In a slow cooker, combine coconut milk, ginger, green curry paste, and fish sauce. Add chicken thighs, onions, sweet potatoes, and bok choy, and stir to coat. Cover and cook on low for 3 1/2 hours, or until chicken is tender. Remove chicken from slow cooker and roughly shred. Return chicken to slow cooker, add in grape tomatoes, stir, and cook an additional 30-60 minutes. 2) Skim fat from surface of sauce in slow cooker and then stir in lime juice. Season with Kosher salt and freshly ground pepper. 3) Divide quinoa among 6 bowls. Pour stew over quinoa and garnish with cilantro and lime wedge. Serve immediately. 4) Enjoy!