Paleo Coconut Curry Stir Fry Recipe - Allrecipes.com
Paleo Coconut Curry Stir Fry Recipe
  • READY IN 35 mins

Paleo Coconut Curry Stir Fry

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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.
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Footnotes

  • Cook's Note:
  • Use olive oil in place of avocado oil; use sugar substitute if you don't eat sugar.
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Reviews More Reviews

Apr 30, 2013

I was only cooking for myself, so I did half of everything. I had a cup of coconut milk, Three tsp of lime juice, 2 tsp of fish sauce, tsp red curry paste, tsp of ground ginger, and sprinkled garlic powder heavily on top. I didnt have oyster sauce but it worked great with out it. I served it with tilapia and 8 shrimp over brown rice. This was delish!! Thanks for the recipe!

 
May 01, 2013

I followed the recipe exactly except I omitted the oyster sauce and used coconut oil instead of avocado oil. At first I was worried the fish sauce would ruin the dish (it didn't smell good after adding it) but it turned out really good! I served it on top of brown rice (I'm not on the Paleo diet) and a side of veggies. I'll be making this one again!

 
Apr 02, 2014

This was really good. I did not have broccoli and used asparagus instead. It was terrific. Will make again!!!!

 
Aug 27, 2014

Had my best friend over for dinner and she can't have gluten, so I thought this paleo recipe would be perfect. Come to find oyster sauce has gluten in it so beware! Thankfully I caught the mistake and omitted it. Pretty good recipe, made 3 generous portions when served over rice. Chicken was just a tad bit dry and it definitely could've used more than 2 cups of broccoli! Will be making it again however :)

 
Apr 17, 2015

Needed quite a bit of garlic salt and salt to be added. Also used mushrooms. Then it was good!

 
Mar 17, 2015

Perfect blend of ingredients. Made recipe substituting avocado with sesame oil, used 3 cut up chicken thighs for the protein. However, I do suggest marinating the meat and seasoning the vegetables slightly to avoid blandness. Other ingredients were used to recipe specs. This recipe is spot on! Can't wait to make it again for my family.

 
Feb 20, 2015

This recipe is incredible, but I did change some things. I made it with 1 lb. of shrimp and YUM!!!! I used olive oil instead of avocado oil, 1 packet of Truvia instead of sugar, I used green onions with the bigger bulbs and added sliced mushrooms, roughly chopped baby bok choy and the broccoli. It was so delicious that my husband wanted it again tonight! Tonight, I made a double batch because my 10 year old son was home. He loved it and asked me to get him a Thermos so that he can take it to school for lunch lol. This will be a regular in our house. (Side note: I think A Taste of Thai coconut milk is my new favorite! It has so much more coconut flavor than my usual brand)

 
Dec 11, 2014

My husband wanted more! I did make a few changes. I didn't have oyster sauce or chili-garlic sauce so I left them out. I also used coconut oil instead of avocado oil. And I increased the curry powder to 2 tsp.and added a good dash of cayenne pepper. The sauce was thinner than I like so I thickened it with about a Tablespoon of corn starch.

 

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Nutrition

  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 387 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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