Chicken thighs in red curry coconut milk

Just made this.... the idea just popped in my head at work today. I had everything but the lemongrass and thai basil at home :)

6 washed boneless skinless organic chix thighs, patted dry
1 tbps coconut oil (or other oil)
1 can good coconut milk, I used 365 Organics light
prepared red curry paste, to taste. I used about 2 tablespoons
1 stalk lemongrass
thai basil
2 bunches baby bok choy
1/2 yellow onion, sliced

heat skillet with coconut oil. Salt and pepper thighs, and brown on both sides. Remove from pan, set aside. Turn down heat and saute onions. Remove and pile on chicken. Put coconut milk in skillet, add curry paste.. whisk to ensure curry is melted. Add washed/chopped baby bok choy. Give the lemongrass a good whack and add 2" pieces to pan. Let simmer. Add washed/torn basil leaves.  Add back onions and chicken. Turn low and let simmer. I had to add a little sea salt near the end. Make sure you taste as you go!

Serve over jasmine rice or noodles.