Name: Paleo Coconut Curry Stir Fry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Coconut milk - 1 ½ cups; Minced ginger - 1 tablespoon; Lime juice - 1 tablespoon; Fish sauce - 1 tablespoon; Oyster sauce - 1 teaspoon; Minced garlic - 2 teaspoons; Chile-garlic sauce (such as Sriracha®) - ½ teaspoon; White sugar or sugar substitute - 2 tablespoons; Avocado oil - 1 tablespoon; Chicken breast, cut into bite-sized pieces - 1 pound; Onion, sliced - ½; Curry powder - 1 ½ teaspoons; Broccoli florets - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Paleo Coconut Curry Stir Fry

1. Coconut milk - 1 ½ cups

2. Minced ginger - 1 tablespoon

3. Lime juice - 1 tablespoon

4. Fish sauce - 1 tablespoon

5. Oyster sauce - 1 teaspoon

6. Minced garlic - 2 teaspoons

7. Chile-garlic sauce (such as Sriracha®) - ½ teaspoon

8. White sugar or sugar substitute - 2 tablespoons

9. Avocado oil - 1 tablespoon

10. Chicken breast, cut into bite-sized pieces - 1 pound

11. Onion, sliced - ½

12. Curry powder - 1 ½ teaspoons

13. Broccoli florets - 2 cups

How to cook deliciously - Paleo Coconut Curry Stir Fry

1. Stage

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

2. Stage

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. Stage

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.