Paleo Coconut Curry Stir Fry |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp! Ingredients:
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 |
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.
|
|