Paleo Coconut Curry Stir Fry

Name: Paleo Coconut Curry Stir Fry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp avocado oil; 182 grams broccoli florets; 454 grams chicken breast, cut into bite-sized pieces; 1 teaspoons chile-garlic sauce (such as Sriracha®); 339 milliliters coconut milk; 2 teaspoons curry powder; 1 Tbsp fish sauce; 2 teaspoons minced garlic; 1 Tbsp minced ginger; 1 Tbsp lime juice; 1 onion, sliced; 1 teaspoon oyster sauce; 2 Tbsps white sugar or sugar substitute

Paleo Coconut Curry Stir Fry is a gluten free, dairy free, paleolithic, and דל פחמימות, recipe with 4 servings. This main course has 363 calories, 28g of protein, and 25g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 35 minutes. If you have chile-garlic sauce, broccoli florets, coconut milk, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. If you like this recipe, you might also like recipes such as Coconut-Curry Tofu Stir-Fry, Paleo Asian Stir Fry, and Paleo Chicken Stir Fry.

Instructions

Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.

Ingredients you will need

Coconut Milk

Oyster Sauce

Fish Sauce

Lime Juice

Garlic

Ginger

Chili Pepper

Sauce

Sugar

Equipment you will use

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.

Ingredients you will need

Avocado Oil

Chicken

Cooking Oil

Equipment you will use

Frying Pan

Wok

Remove from wok and keep warm. Leave remaining avocado oil in skillet.

Ingredients you will need

Avocado Oil

Equipment you will use

Frying Pan

Wok

Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes.

Ingredients you will need

Curry Powder

Broccoli

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coconut Milk

Vegetable

Chicken

Sauce

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

1Tbsp

avocado oil 182grams

broccoli florets 454grams

chicken breast, cut into bite-sized pieces 1teaspoons

chile-garlic sauce (such as Sriracha®)339milliliters

coconut milk 2teaspoons

curry powder 1Tbsp

fish sauce 2teaspoons

minced garlic 1Tbsp

minced ginger 1Tbsp

lime juice 1

onion, sliced 1teaspoon

oyster sauce 2Tbsps

white sugar or sugar substitute

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Indian works really well with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Engel Wines Riesling - Kosher. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

Engel Wines Riesling - Kosher

A lively off-dry Riesling, with accents of green apple, citrus and tropical fruits, complemented by delicate floral aromas, and a crisp acidity. Enjoy this wine chilled.