A mild light creamy coconut and peanut sauce with a Thai influence. 9 net carbs per portion.
The recipe below uses chicken breast but other meats which you could use may include chicken thighs, pork loin and turkey.
If you want to spice the chilli heat up then you need to adjust the red chilli in the marinade to suit your own palate.
TIP: This has also proved a perfect dish for entertaining. You can serve with egg noodles to your guests not observing low carbs and for those who are, you can use a low carb alternative such as fettuccini made with Organic Edamame and mung bean (NC 5g pp).
Cook all the noodles / pasta before your guests arrive and refresh in cold water, then heat them up just prior to serving. The chicken dish will hold well in a warming dish or oven so you do not have to be attending to any last minute cooking once your guests arrive.
See recipe below
Low Carb Chicken in Thai Coconut Sauce
- 2 tablespoons Vegetable oil
- 2 cloves Garlic finely chopped
- 1 tsp Salt
- 1/4 tsp Red chilli paste
- 650 gm Skinless chicken breast diced into 2cm cubes
- 1 tablespoon Coconut Oil - or you could use vegetable oil
- 1 small Onion sliced
- 2 Red peppers sliced
- 1 Tin Coconut milk
- 4 tbsp Fish sauce
- 1/2 Jar (170gm) Smooth peanut butter
- 2 Limes juice extracted or 4 tbsp of lime juice
- 1 tbsp Sweetener
- 3 tsp Grated ginger or ginger paste
- 2 tbsp Basil
- 2 tbsp Coriander
- 1 bunch Spring onions - sliced
Place the vegetable oil, garlic, salt and chilli paste into a bowl and coat the chicken with them for at least 10 minutes.
In a wok or large pan, melt the coconut oil and gently fry the onions and peppers for about 5 minutes until they become soft but not caramelised. Remove these and put aside.
Add the chicken to the wok adding a little more oil if needed and cook until thoroughly cooked and soft - should take about 15 minutes.
Whilst this is cooking, make the sauce up by mixing together coconut milk, fish sauce, peanut butter, lime juice, sweetener and ginger in a large bowl.
When the meat is cooked, drain any residue meat juice away and return meat and set aside vegetables to the wok. Pour over the sauce, bring to the boil and cook for about 5 minutes.
Add the basil, coriander and spring onions. Cook for 2 more minutes and viola, fini, serve.
I served mine with these low carb pasta noodles which I found in ASDA. Organic Edamame and mung bean fettuccine made by Explore Cuisine which are only 5 net carbs per 56gm serving.
Nutrients per serving – excluding pasta
Fat (g) 38
Carbs (g) 9 Net
Protein (g) 34
Recipe adapted from https://www.foodiecrush.com/shrimp-in-thai-coconut-sauce/