Paleo Chicken Coconut Curry Stir-Fry

Name: Paleo Chicken Coconut Curry Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian, Thai
Ingredients: 1 tbsp Avocado Oil; 2 cups Broccoli Florets; 1 lb Chicken Breast; 1.5 cups Coconut Milk; 1.5 tsp Curry Powder; 1 tbsp Fish Sauce; 1 tbsp Ginger Paste; 1 tbsp Lime Juice; 2 tsp Minced Garlic; 0.5 whole Onion; 1 tsp Oyster Sauce; 0.5 tsp Sriracha; 2 tbsp Sugar Blend Sweetener

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Thai 🇹🇭 High-Protein 💪Low-Carb Gluten-Free Halal 🕌

Paleo Chicken Coconut Curry Stir-Fry brings tender chicken and crisp broccoli together in a creamy coconut curry sauce brightened with lime and ginger. Subtle heat from chile-garlic sauce balances the savory fish and oyster sauces, while a hint of sweetness rounds it out. It’s a vibrant weeknight dinner that feels comforting yet light, perfect for serving over cauliflower rice or alongside simple greens.

Prep15 mins
Cook20 mins
Serves4
DifficultyEasy

1

Combine coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar in a small bowl and mix well.
2

Heat avocado oil in a large skillet or wok over medium-high heat.
3

Stir-fry the chicken in the hot oil until it is no longer pink, 8 to 10 minutes.
4

Remove the chicken from the wok and keep it warm.
5

Leave the remaining avocado oil in the skillet.
6

Stir the onion and curry powder into the hot oil in the skillet and cook for 2 minutes.
7

Stir in the broccoli and stir-fry for 3 minutes.
8

Add the coconut milk mixture and bring it to a boil.
9

Reduce the heat to medium and simmer the sauce and vegetables for 3 minutes.
10

Return the chicken to the skillet, cover, and cook until the chicken is heated through and the vegetables are tender, about 3 minutes.