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Coconut Curry Stir Fry

A paleo-style stir fry!



2 cups of broccoli

1 tablespoon of curry sauce

1/2 sliced onion

1 lb of cut chicken breast

2 tablespoon of Simple Foods Safflower Oil

1 teaspoon of sugar or substitute

1/2 teaspoon of chile-garlic sauce

2 teaspoons of minced garlic

2 tablespoon of eel sauce

1/2 slice of lemon juice

1 tablespoon of ginger sauce

1 can of coconut milk


  1. In a bowl, mix the garli-chile sauce (for ex. Sriracha), garlic, eel sauce, lime juice, ginger, coconut milk, and sugar.

  2. Heat the Simple Foods Safflower oil over medium-high heat in a large skillet. Stir-fry the chicken in the hot safflower oil for about 8 to 10 minutes until it is no longer pink. Remove the chicken and keep warm. Leave the remaining safflower oil in the skillet.

  3. Stir the onion and curry sauce into the hot oil in the skillet and cook for 2 minutes. Stir in the broccoli and stir-fry for 3 minutes. Add the coconut milk mixture and bring it to a boil. Reduce the heat to medium and simmer the sauce and vegetables for 3 minutes. Return the chicken to the skillet. Cover and cook it until the chicken has heated through and the vegetables are soft for around 3 minutes.

  4. Add white rice as a side (optional)




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