Paleo Coconut Curry Stir Fry

Paleo Coconut Curry Stir Fry

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Chris Denzer 30

"This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!"
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35 m servings 372 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


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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 ga...

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 oni...

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...

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

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 vegetab...

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...

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 mista...

I tried this and loved it! I only changed the avocado oil and used vegetable oil. I put this recipe over pine nut cous cous

Pretty good but you definitely need to add extra garlic and curry powder.

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