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Paleo Coconut Curry Stir Fry
Paleo Coconut Curry Stir Fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Paleo coconut curry stir fry with shrimp.
Ingredients:
  • 1.5 cups coconut milk
  • 1 tablespoon minced ginger
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons minced garlic
  • 0.5 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
  • 0.5 onion, sliced
  • 1.5 teaspoons curry powder
  • 2 cups broccoli florets
Instructions:
  • Combine the coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar in a small bowl.
  • In a large skillet or wok over medium-high heat, sizzle the chicken in avocado oil until cooked through, about 8 to 10 minutes. Set aside the cooked chicken, retaining the flavorful oil in the skillet.
  • Sauté onion and curry powder in hot oil until fragrant. Add broccoli and stir-fry until tender. Pour in coconut milk mixture and bring to a boil. Lower heat and simmer sauce and vegetables briefly. Add chicken back to the skillet, cover, and cook until chicken is heated through and vegetables are tender.

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