- 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!