This cross between a curry and stir fry is the ultimate comfort meal. Warming spices, hearty chicken and veggies, and creamy coconut milk make this paleo and AIP dish the perfect dinner option.
A curried stir fry, that’s quite the name, isn’t it? I’m aware that is a bit confusing, but this recipe is most definitely a cross between a stir-fry and a curry! This chicken and vegetable dish contains coconut milk and curry spices, but everything is stir-fried before adding the creamy sauce. This chicken stir fry situation is completely autoimmune paleo friendly, nightshade free, and low FODMAP. It is the perfect example of how allergy friendly food can still be flavorful and delicious!
How to Make Curried Chicken and Veggie Stir Fry
To make this delicious paleo dinner, you’ll stir fry a host of vibrant vegetables (this dish is very veggie heavy to pack in the nutrients and fiber!). Then you’ll add some chopped chicken breast, along with plenty of ginger and turmeric. The sauce comes together with a mix of coconut milk and coconut aminos. And just like that, you have curried stir fry!
Paleo Curried Chicken & Veggie Stir-Fry
Ingredients
- 2 Tbsp coconut or olive oil
- 2 Tbsp fresh grated ginger root
- 1 large head of broccoli chopped into florets
- 1 can of water chestnuts
- 4 yellow zucchini sliced into rounds
- 4 baby bok choy or 1 bok choy, chopped
- 1 lbs. chicken breast chopped into bite size pieces
- 1/2 tsp himalayan salt
- 1/2 cup coconut aminos
- 1 1/2 cups chicken or bone broth
- 1 cup full fat coconut milk
- 1-2 tsp turmeric powder depending how much you like it
- 1/2 tsp cinnamon
- 1 tsp ground ginger
Instructions
- Heat your oil and grated ginger in a large, heavy bottom frying pan over medium high heat for about 1-2 minutes, until ginger becomes fragrant.
- Add broccoli and water chestnuts, sautéing for about 10 minutes until broccoli becomes darker in color and softens slightly. Add 1/2 cup of broth as veggies start to stick to the pan.
- Add the yellow squash and cook for 5 more minutes before adding the chicken, coconut aminos, and salt.
- Cook for 7-10 minutes, until chicken is almost cooked through (outside is white). Then, add the bok choy, coconut milk, remaining broth, turmeric, cinnamon, and ginger. Mix everything together and bring to slow boil, then reduce to simmer and cover. Simmer for 10 minutes until the chicken is cooked through and veggies have softened/cooked completely.
- Serve over rice if desired and enjoy!
