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Paleo Coconut Curry Stir Fry

Ingredients

Scale
  • 1–1/2 cups LC-Coconut Cream
  • 1 Tablespoon minced ginger
  • 1 Tablespoon lime juice
  • 1 Tablespoon fish sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon chile-garlic sauce (such as Sriracha)
  • 2 Tablespoons LC-Natural Sweet White
  • 1 Tablespoon avocado oil
  • 1 pound chicken breast, cut into bite sized pieces
  • 1/2 onion, sliced
  • 1–1/2 teaspoons curry powder
  • 2 cups broccoli florets

Instructions

  1. Mix coconut cream, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce and sweetener 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.
  4. Stir in broccoli; stir-fry 3 minutes.
  5. Add coconut cream mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes.
  6. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

Find it online: https://www.lowcarbfoods.com/community/recipes/paleo-coconut-curry-stir-fry/