This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!

Chris Denzer


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • 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.

Cook's Note:

Use olive oil in place of avocado oil; use sugar substitute if you don't eat sugar.

Nutrition Facts

372 calories; 24.2 g total fat; 59 mg cholesterol; 387 mg sodium. 16 g carbohydrates; 25.8 g protein; Full Nutrition

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