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One pan is all you need to create the aromatic broth for our chicken curry, which highlights vibrant curry paste and smooth coconut milk, and flavors tender fresh vegetables as they cook.

Ethan Mick

with Sweet Potatoes & Bok Choy

One-Pan Coconut Chicken Curry

Chopped Chicken Breast

Light Coconut Milk

Sweet Potatoes

Lime

Baby Bok Choy

Brodo Chicken Bone Broth

Coconut Aminos

Yellow Curry Paste

1-Inch Piece Ginger

Ingredients

Wash and dry the fresh produce. Peel and finely chop the **ginger**. Peel and medium dice the **sweet potatoes**. Cut off and discard the root end of the **bok choy**; thinly slice. Quarter the** lime**.

Prepare the ingredients:

Pat the **chicken** dry with paper towels; season with salt and pepper. In a medium, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with aluminum foil to keep warm.

Cook the chicken:

To the pan of reserved fond, add a drizzle of olive oil and heat on medium-high until hot. Add the **chopped ginger** and **as much of the curry paste as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the **broth** (carefully, as the liquid may splatter), **diced sweet potatoes**, **coconut milk** (shaking the can before opening), and **coconut aminos**. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork and the liquid is slightly thickened.

Start the curry:

Add the **sliced bok choy** and **cooked chicken** to the pan; cook, stirring constantly, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in **the juice of 2 lime wedges**. Season with salt and pepper to taste. Serve the **finished curry** with the **remaining lime wedges** on the side. Enjoy!