Paleo Coconut Curry Stir Fry with AEVO

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

Recipe by Chris Denzer 

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins


  • 1 ½ cups coconut milk
  • 1 tablespoon minced ginger
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons minced garlic
  • ½ teaspoon chile-garlic sauce (such as Sriracha®)
  • 2 tablespoons white sugar or sugar substitute
  • 1 tablespoon avocado oil
  • 1 pound chicken breast, cut into bite-sized pieces
  • ½ onion, sliced
  • 1 ½ teaspoons curry powder
  • 2 cups broccoli florets


  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.

Nutrition Facts (per serving)

372 Calories
24g Fat
16g Carbs
26g Protein