• Katherine Arthurs

Simple Chicken Ginger Curry with Baby Bok Choy + Snap Peas

Gosh, I love a good curry. I love the different flavors, creamy coconut milk + crunchy vegetables.


It's comforting, healthy + filling all at the same time. Serve with jasmine rice or garlic naan for dipping - because dipping into the broth is AMAZING!!


This is such a simple recipe + it doesn't take too long to make either. Its a great meal to have during the week - with leftovers!


If you make this - be sure to tag me, so I can see your creation!


Simple Chicken Ginger Curry with Baby Bok Choy + Snap Peas


1 tablespoon coconut oil

1/2 yellow onion, sliced

2-3 carrots, sliced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 heaping tablespoons fresh ginger, chopped

3 garlic cloves, chopped

3 heaping tablespoons curry powder

1/2 teaspoon ground tumeric

1 13.5 oz full fat coconut milk

4 cups chicken bone broth

2-3 chicken breasts, cut into small bite sized pieces - around 1 inch

2 bunches baby bok choy, cleaned + end cut off

1 handful fresh snap peas

garnish with chopped scallions and/or cilantro

Add hot sauce, if desired


In a medium sized stock pot, heat the coconut oil over medium heat. Add the onions, carrots, salt + pepper. Saute for 2-3 minutes or until the onions are softened. Add the ginger, garlic, curry powder + tumeric. Mix to combine + cook for 1 minute.


Add the coconut milk + bone broth. Stir to combine + cook until it begins to simmer (about 3-4 minutes). Turn the heat to low + add the chicken. Stir to combine + let cook. After 4 minutes check to see if the chicken is cooked through.


Add the bok choy + snap peas. Turn the heat off.


Serve with rice, naan or with extra broth!