“This a great spring recipe from one of my favourite keto (low carb) websites. This lady’s recipes are amazing for all meals if you are looking for low carb, healthy recipes with great ingredients.” – Jackie
INGREDIENTS
- 500 g / 1 lb chicken thighs, boneless and skinless, cut into bite-size pieces
- 1 tablespoon mild curry powder
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon lime juice or rice wine vinegar
- 1 tablespoon fish sauce
- 2 tablespoons gluten-free soy sauce (e.g. Tamari or coconut aminos)
- 2 tablespoons olive oil, coconut oil or avocado oil
- Short Bamboo sticks (soak in cold water for 5 minutes)
- 2 tbs of extra virgin olive oil
- 2 tbs of red wine vinegar or balsamic depending on your taste
To Garnish
- 2 tablespoons roasted peanuts, finely chopped
- Lime wedges
- Coriander/cilantro
- Red chilli sliced or thinly sliced red onion/spring onions
- Optional: make a shaved cucumber salad or a few shaved cucumber ribbons to serve on the plate
For the Peanut Sauce
- 1 teaspoon grated or minced garlic
- 1 teaspoon grated ginger
- 1/2 cup unsweetened peanut butter (crunchy or not crunchy is fine)
- 1/2 cup coconut milk
- 2 teaspoons sugar-free sweetener (Natvia or something similar, equivalent to 2 teaspoons of regular sugar)
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice or rice vinegar
- 1/4 cup water
METHOD
- Cut the chicken thighs into bite-size pieces/rectangular or square pieces. Season with curry powder, garlic powder, white pepper and a little salt. Rub all over and add to a bowl. Drizzle with the remaining marinade ingredients and mix through to coat evenly. Leave to marinate for at least 10-15 minutes (can be done ahead of time and left in the fridge).
- Prepare the peanut sauce. You can use a food processor or a blender to blend the sauce ingredients until smooth. Alternatively. melt the peanut butter in a microwave or over hot water. Combine with the remaining ingredients and whisk until smooth. Taste for salt/sweet/acidity balance. You may need to add a little more sweetener or lime juice or salt/fish sauce. Should be sweet but not too much.
- Thread the chicken pieces onto bamboo or metal skewers.
- Heat up a grill pan or cast-iron skillet over medium-high heat and add the oil, and spread it around the pan.
- When the oil is hot, add the chicken skewers and cook for 4-5 minutes on each side, until cooked through.
- Place the cooked skewers on a platter with peanut sauce, garnish crushed peanuts, red chilli, coriander and lime wedges. Can also have some shaved cucumber salad in the shot or on the platter.
