I don’t in general believe in making a separate meal for the kids. Once in a while though, typically when I make something kind of spicy, I do decide to go on and bite the bullet and make something else. When I make my Red Curry Thai Chicken, I tend to go ahead and make another meal for the kids and adults that just don’t dig curry. That way I get an easy way out– no whining from the kids, and the adults get an easy way out — no whining as a guest.
To do both of the recipes together, you’ll need two crockpots.
4 cups baby bok choy
2 cloves garlic
6 cups of chicken broth or 2 cups sake and 4 cups chicken broth
1/2 onion, sliced thinly
1 tsp. grated fresh ginger
15 fresh basil leaves, cut into slivers
4-6 boneless skinless chicken thighs
Spread chicken on bottom of crockpot, and sprinkle garlic and ginger over. Pour in liquid(s). Add onions and bok choy on top. Cook on low 6-8 hours. About 30 minutes before serving, add basil leaves.
Serve over or with rice.