1-2cooked chicken breasts, such as rotisserie chicken, chopped
4ozsnow peas, cut
Fresh cilantro, chopped
Jalapeño, if desired
Heat a dutch oven over medium high heat. Add oil and heat it for 30 seconds.
Add cubed sweet potatoes and cook for about 2 minutes, stirring occasionally.
Add curry powder and cook for another minute or so, stirring frequently to avoid burning the spices.
Pour chicken stock and salt. Stir everything, deglazing the bottom of the pan. Bring it to a boil.
Add bok choy and coconut milk. Mix well and bring it to a boil.
Taste sweet potato and if it's tender, add squash, asparagus and chicken. Cook for a minute or two, until chicken is heated through.
Right before serving, stir in snow peas. (Don't cook the curry for too long after you add squash, asparagus and snow pea. You don't want to overcook them into a mush.)
Squeeze juice of half a lime and serve over steamed rice with lime wedges and cilantro.
Note 1: The amount of curry powder depends on the intensity of your curry powder. I use McCormick curry powder and about 5 teaspoons work perfect for me. I suggest start with 2-3 teaspoons and add more to taste.Note 2: You can substitute ½ napa cabbage for bok choy.