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
Freshly ground black pepper
Cilantro, chopped, for garnish
Lime wedges, for garnish
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.
Skim fat from surface of sauce in slow cooker and then stir in lime juice. Season with Kosher salt and freshly ground pepper. Divide quinoa among 6 bowls. Pour stew over quinoa and garnish with cilantro and lime wedge. Serve immediately.