PALEO COCONUT CURRY STIR FRY

Paleo Coconut Curry Stir Fry image

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

Provided by Chris Denzer

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 387.1 mg, Sugar 8.5 g