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Paleo Coconut Curry Stir Fry Recipe

Recipe by: Chris Denzer

"This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
  • 2Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
  • 3Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.
Footnotes
  • Cook's Note:
  • Use olive oil in place of avocado oil; use sugar substitute if you don't eat sugar.
Ingredients
  • 4 servings
  • 372 cals
  • 1 1/2 cups coconut milk
  • 1 tablespoon minced ginger
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon chile-garlic sauce (such as Sriracha®)
  • 2 tablespoons white sugar or sugar substitute
  • 1 tablespoon avocado oil
  • 1 pound chicken breast, cut into bite-sized pieces
  • 1/2 onion, sliced
  • 1 1/2 teaspoons curry powder
  • 2 cups broccoli florets
Nutrition

Amount per serving ( 5 total)

  • Calories:
    372
    19%
  • Fat:
    24.2
    37%
  • Carbs:
    16
    5%
  • Protein:
    25.8
    52%
  • Cholesterol:
    59
    20%

Based on a 2,000 calorie diet

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