Paleo Coconut Curry Stir Fry recipe

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Ingredients

1 ½ cups coconut milk
1 tablespoon minced ginger
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon oyster sauce
2 teaspoons minced garlic
½ 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
½ onion, sliced
1 ½ teaspoons curry powder
2 cups broccoli florets

Nutrition Info

372.2 calories
carbohydrate: 16 g
cholesterol: 58.5 mg
fat: 24.2 g
fiber: 3 g
protein: 25.8 g
saturatedFat: 17.1 g
servingSize: -
sodium: 387.1 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.

  2. Heat 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.

  3. Stir 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.

Recipe Yield

4 servings

Recipe Note

This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!

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