Lime Coconut Curry with Neomega Avocado Oil

Finally back in the kitchen! After traveling for most of the last 2 months I jumped at the chance to sample some Neomega Avocado Oil at a tasting in downtown Raleigh. Being home I was ready to get back in the kitchen to try some new things so when I heard about the tasting I had to be there. But really all you had to say to me was avocado and I was sold. After running my first marathon in Indy last year I came home wanting only 2 things…a gluten free monster cookie and a bowl of guac. I missed out on the monster cookie but I did have a whole bowl of guacamole to myself...but that’s beside the point, finding avocado oil is just another way for me to get my dose of healthy fats from avocado.

Neomega Avocado Oil

Runners need healthy fats for a variety of reasons but one of the most essential reasons for women is for hormone health. Something I haven’t shared much on is my with secondary amenhorrea. A problem I have had for quite some time but until recently hadn’t been fully aware of the implications. It was dismissed by so many doctors in the past but with the start of 2017 also came my desire to get to the bottom of what was causing the absence of my menstrual cycle. I will get into this a little more in a later post, but I am happy to say that I have regained my cycle. I know this is just the beginning and certainly more to work through but I have learned so much in the process thus far. One thing being, the importance of healthy fats in addition to adequate carbohydrate and protein intake.

What worked best for me in adding more healthy fats was using more oil when I was cooking. Essentially the oil is cooked into the food you are eating and you don’t feel like you are overdoing it. Stress is a contributing factor to preventing normal hormone function and if what you’re eating is a stressor, adding extra oil is an easier way to add fat and calories without noticing it. Plus healthy fats help you to absorb the nutrients from the food you are eating so dousing your favorite veggies with neomega avocado oil will allow you to absorb more of your vitamin packed leaf of kale.

Smoked Paprika & Cumin Chicken Tenders

But there are benefits beyond just being a healthy fat, Neomega Avocado Oil is a neutral oil that can be used in baking in addition to everyday cooking. It is high in monounsaturated fats which are good for the heart. Avocado oil also has a high smoke point of 550 F! As a comparison, olive oil’s smoke point is 425 F. The higher smoke point means that it is safe for high or continuous heat. When oil begins to smoke and burn it creates free radicals which are harmful to your health. Additionally, avocado is high in vitamin E which plays a role in balancing hormones, decreasing PMS symptoms, and preventing oxidative damage to the muscles of endurance athletes. 

Coconut Curry with Avocado Oil

So now on to the recipe! I happened to have a can of leftover coconut from making some gluten free, dairy free, coconut sweet potato gravy (will have to post this recipe, it was AMAZING) and I had coconut curry on the brain. I also know that avocado and lime are great together but that really is beside the point since the avocado oil really is very neutral and can be used in just about anything. So I decided to make a lime coconut curry with cumin and paprika spiced chicken cooked in avocado oil with veggies also sauted in the avocado oil. Everything came out perfectly! I used full fat canned coconut and a container of fresh stir fry vegetables from trader joes. If you don’t have access to a trader joes you can create your own mix of chopped broccoli, carrots, sliced red onion, sugar snap peas, green and red peppers, and for an extra dose of nutrients, kale or spinach. I also used a packet of chicken stock concentrate that I get from trader joes. I added the packet straight to the pan instead of mixing it with warm water as the instructions suggest. I didn’t want the sauce to be any more liquidy so this added the flavor I was looking for without making the sauce too thin. You can probably also accomplish this with bouillon cubes. One packet is equivalent to 1 cup of stock so keep that in mind when deciding how many bouillon cubes to use. I cooked the chicken separate in order to get a slight crust on the outside and to create a different flavor component that would complement the lime coconut curry sauce. Recipe was good for 4 servings, making for a great lunch the next day!

Lime Coconut Curry with Spiced Chicken and Avocado Oil

Neomega is a local NC company created by a mom of 3 kids with a passion for healthy food grown and made in a way that nourishes the body and the environment. Her mission in starting her company was to create novel and functional foods using natural, non-GMO ingredients. The clean, whole food diet is definitely the way to go! This recipe is just the first in my experiments with Neomega Avocado oil so stay tuned! Next up will be Ginger Turmeric cauliflower steaks cooked and finished with Neomega Ginger Turmeric Orange Avocado Oil


Lime Coconut Curry

Yield: 4 servings


  • 2 cups cooked brown rice 
  • 1 lb chicken tenders or 8 tenders (2 per serving)
  • Salt
  • Pepper
  • Smoked Paprika
  • Ground Cumin
  • Cornstarch
  • 2-4 tbsp Neomega Avocado Oil 
  • 2 tbsp coconut aminos (or use tamari if soy is tolerated)
  • Trader Joes Fresh Stir-fry veggies (broccoli, carrots, red onions, sugar snap peas, bell peppers, optional - kale or spinach)
  • 1 can full-fat coconut milk 
  • Juice of 1 lime
  • 2 tsp madras curry 
  • 1 packet of Trader Joes chicken stock concentrate
  • 2 tbsp coconut sugar
  • 2 tbsp fresh basil
  • pinch of salt and pepper as needed for taste


  1. Lay out chicken tenders in single layer. Pat dry and then sprinkle with salt, pepper, smoked paprika, and cumin (feel free to be generous with the smoked paprika and cumin). Rub the seasoning into the tenders and then flip and repeat on the other side. 
  2. Once the chicken has been seasoned, cover all side of the chicken with cornstarch, shaking off any excess.
  3. Heat a medium size skillet with 1-2 tbsp of Avocado Oil. You want enough oil to coat the bottom of the pan so rotate the pan to spread the oil out and add more if needed. 
  4. Once avocado oil is warm add your chicken tenders (depending on the size of your pan it may be best to do this in 2 batches so that you don't crowd the pan and ensure even cooking). Cook each tender for about 4 min on each side or until nice and golden brown. Once all chicken is cooked set aside and cover with aluminum foil to keep warm.
  5. Using the same skillet, add a little more avocado oil and add your vegetables. Add the 2 tbsp of coconut aminos and sprinkle with a pinch of pepper and saute for 5 minutes or until the veggies are beginning to soften and have a slight sear on them. Make sure to stir the veggies every so often as they cook.
  6. Add the coconut milk, lime juice, curry, coconut sugar, and packet of chicken stock concentrate and stir well. Keep over medium heat and bring coconut milk to a boil, stirring everything. Let the veggies cook in the sauce about 5 minutes then reduce the heat to a simmer and add chopped basil. Taste the sauce and add extra salt and pepper as needed!
  7. Serve with a 1/2 cup brown rice, a scoop of veggies with plenty of sauce, and 2-3 chicken tenders. Enjoy!

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