Sizzlin Thai Peanut Satay
This Thai Peanut Satay has ALL THE FLAVOUR of your favourite thai peanut dish, minus the carb-loaded noodles. By serving this on cauliflower rice, it’s a healthy keto-friendly alternative to your regular takeout. Plus the sauce is completely sugar-free!
Servings Prep Time
2 10mins
Cook Time
20mins
Servings Prep Time
2 10mins
Cook Time
20mins
Ingredients
  • 2cups Cauliflowerriced / shredded
  • 1cup Bok Choychopped
  • 1cup Broccolichopped
  • 1/2cup Red Pepperschopped
Peanut Sauce
  • 1tsp Garliccrushed
  • 1 1/2tbsp Peanut Butter
  • 1cup Coconut Cream
  • 1tbsp Gingerfresh grated
  • 2tbsp Soy Saucegluten free
  • pinch Thai Chili Peppers
  • 1 tbsp Lime Juicefresh squeezed
Garnish
  • Cilantro
  • Lime Wedge
Instructions
Cauliflower Rice
  1. Cook the Cauliflower Rice by placing it in a sauce pan with 1 cup of water.
  2. Cover Cauliflower and let simmer for 10-12 mins. Stir Occasionally and add extra water if it boils off too fast. Continue cooking untill tender.
Sautee Thai Veggies
  1. Sautee the chopped bok choy, broccoli, and red peppers. Add in soy sauce and sautee until tender.
Peanut Sauce
  1. use a small sauce pan and place on very low heat. Add garlic into the pan and let it simmer for about 1 minute.
  2. Add Peanut butter and let it begin to melt.
  3. once melted add soy sauce, ginger and coconut cream. Stir to combine and let stand on low heat for 1 minute.
  4. Turn off heat and add lime juice. Let the sauce stand for 10 mins. (You can place it in the oven on re-heat setting to keep it warm)
Combine & Serve
  1. Place cauliflower rice and sauteed veggies in a bowl, top with peanut sauce and serve with your choice of protein.
  2. Garnish with Cilantro and a Lime Wedge