A Thai dish of chicken drum fillets cooked in a creamy peanut butter curry sauce. Can be served with caulifower rice, mash or chipped swede. I like to serve it with our home made Flatbread.
Keto Peanut Butter Chicken Curry
I pinched and adapted this recipe from the amazing Divalicious Recipes website (see link - please check it out, it's awesome!)
Servings: 2
Cost: £10
Ingredients
- 500 g chicken drum fillets cut into chunks
- 2 tablespoon olive or coconut oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 teaspoon ground ginger
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon black pepper
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 tablespoon low carb sweetener
- 1 can coconut milk
- 4 tablespoons peanut butter unsweetened
- salt & pepper to taste
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the oil in a large pan on a medium-high heat and add the chicken pieces and onion. Sautee until the chicken is cooked through.
- Add the minced garlic, spices and lime juice and cook for 1 minute.
- Add the peanut butter, coconut milk and sweetener and simmer on a medium heat for 5 to 10 minutes until the sauce has thickened. Stir the sauce occasionally to prevent the chicken sticking.
- If the sauce becomes too thick, add more coconut milk.
- Serve and enjoy! Serving suggestions are chopped peanuts or cilantro.
Notes
Notes from the website: Once you taste this peanut sauce you will want to pour it over everything! To make it just omit the chicken from this dish. You could serve it with grilled vegetables or make a chicken satay by grilling the chicken pieces on a skewer.
You could also use the home made flatbreads (see recipe).
This can be served on a bed of Cauliflower Rice:
Cauliflower Fried Rice
An umami keto friendly fried rice.
Servings: 3
Cost: £4
Ingredients
- 1 Head Cauliflower riced
- 1 tin Ham optional - chopped
- 1 Prawns optional - small packet - chopped
- 1 tin Garden Peas optional
- 1 Small Onion finely chopped
- 3 Cloves Garlic minced
- 1 Egg beaten
- 1 tbsp Olive Oil for frying
- 2 tbsp Soy Sauce adjust to taste
- 1 tsp Rice Wine Vinegar the "secret" zing
- 1 tsp Toasted Sesame Oil the finisher
- Salt & Pepper to taste
Instructions
- Sauté the Base: Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 3–4 minutes until soft. Stir in the garlic for 30 seconds until you can really smell it.
- High-Heat Fry: Add the cauliflower rice to the pan. Turn the heat up slightly. Spread the rice out and let it "sear" for about 2 minutes without moving it—this creates a toasted flavor. Stir and cook for another 3 minutes. If using, add the ham.
- The Savory Liquids: Pour in the soy sauce and the rice wine vinegar. Stir rapidly so the cauliflower absorbs the liquid evenly.
- The Scramble: Push the rice to the sides of the pan. Pour the egg into the center. Let it sit for 30 seconds, then scramble it into small ribbons. Once cooked, fold the egg into the rice mixture. If using, add the garden peas and prawns. Make sure everything is cooked through.
- The Finish: Turn off the heat. Drizzle the sesame oil over everything. Taste it first before adding salt and pepper, as the soy sauce is already quite salty.
Notes
The optional adition of ham, prawns and garden peas effectively turns this dish from a side into a main course. Be sure to check seasoning by taste if using.
The rice wine vinegar acts as a "brightener"—it cuts through the richness of the oils and prevents the cauliflower from tasting too "earthy."
