I sliced the baby bok choy into slices and minced one Vietnamese red pepper (WARNING: extremely hot!). If you don’t like spicy, don’t use the red pepper. I also halved some cherry tomatoes as an after thought because I prefer my food to range the full rainbow spectrum.
Once the chicken browned, I dumped in two cans of coconut milk with a spoonful of panang curry. I seasoned the broth with fish sauce, soy sauce and sugar (add as much as you prefer). I tasted the broth as I added each ingredient to get the desired flavor. If you are a fan of spicy then don’t add as much sugar. I have a huge sweet tooth so I added lots of sugar so that the broth was sweet at first with a spicy kick at the end.
Bring the pot to a boil and add chicken broth/water to the desired amount for soup/sauce thickness. I tossed the vegetables into the pot and let everything simmer for 30-45 minutes. While the soup simmered, I had my rice cooking the rice cooker.