Recipe by Chris Denzer
"This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!"
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1 1/2 cups
chile-garlic sauce (such as Sriracha®)
white sugar or sugar substitute
chicken breast, cut into bite-sized pieces
1 1/2 teaspoons
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!
This was really good. I did not have broccoli and used asparagus instead. It was terrific. Will make again!!!!
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!
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 :)
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.
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)
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Paleo Coconut Curry Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 218
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