1-First, get everything ready: wash and chop the bok choy, dice the chicken breast, and prepare the onion, garlic, and ginger. This quick setup helps everything move along without interruptions.

2-Next, heat the vegetable oil in a large pan over medium heat and add the onion, garlic, and ginger to sauté until they smell wonderful and turn soft, about 3-4 minutes.

3-Then, add the diced chicken and cook it until it’s browned on all sides, roughly 5-7 minutes, stirring occasionally. If you’re going vegan, toss in tofu or chickpeas here instead.

4-After that, mix in the curry powder and let it coat everything, cooking for 1-2 minutes to wake up those spices.

5-Pour in the coconut milk and bring it to a gentle simmer, then lower the heat and cook for about 10 minutes until the sauce thickens and the chicken is done.

6-Finally, stir in the chopped bok choy and let it cook for 3-5 minutes so it wilts but stays crisp. Season with salt and pepper, and serve it hot with rice for a complete meal.