paleo coconut curry stir fry

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.