1 lb. boneless skinless chicken breast, cut into bite-sized chunks
1 T. coconut oil
3 cups coconut milk, light or regular
1 1/2 cups water
3 T. red curry paste
2 baby bok choy, chopped
1 red bell pepper, thinly sliced
1″ knob ginger, grated
1 cup chopped snow peas
2 sweet potatoes, peeled and sliced into 1/4″ thick pieces
1 1/2 tsp. sugar
2 tsp. fish sauce
Juice of 1 lime
1 tsp. salt
Cooked rice or quinoa for serving

Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and sauté until fragrant — 2 minutes. Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to sauté over high heat for another two minutes. Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft. This will take about 10 minutes. Serve curry over rice or quinoa.