Low Carb Chicken in Thai Coconut Sauce

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

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