Keto•Low Carb•Main Dish•Paleo

Sizzlin Thai Peanut Satay on Cauliflower Rice

Do you miss your favourite Thai Takeout Place? Now, you don’t have to! 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!

For this creamy dish you will need to ‘Rice’ some Cauliflower or buy it ‘pre-riced’. [Shredding it yourself can be a very messy process!] It’s a Simple Task, however you can be sure that cauliflower will get everywhere! So, feel free to buy a riced cauliflower from the grocery store.

For the creamy peanut sauce, you will need peanut butter, fresh ginger, coconut cream, soy sauce, garlic and thai chilies . This sauce is not one that you need to cook. You only need to melt the ingredients together on a very low heat, or you can use a food processor to blend everything together!

Next, you will want to saute some asian inspired vegetables, such as bok choy, broccoli and red peppers. Add soy sauce to the veggies while they are sauteeing. Cook them until they are quite soft but still crunchy!

To put it all together, top the cooked riced cauliflower (directions in recipe) with the sauteed asian veggies. Serve with your choice of protein such as pork, chicken or prawns. Finish off with the creamy peanut sauce and garnish with cliantro and lime!

All Done! Serve & Enjoy!

Print Recipe
 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!
Prep Time 10 mins
Cook Time 20 mins
Servings
Ingredients
  • 2 cups Cauliflower riced / shredded
  • 1 cup Bok Choy chopped
  • 1 cup Broccoli chopped
  • 1/2 cup Red Peppers chopped
Peanut Sauce
  • 1 tsp Garlic crushed
  • 1 1/2 tbsp Peanut Butter
  • 1 cup Coconut Cream
  • 1 tbsp Ginger fresh grated
  • 2 tbsp Soy Sauce gluten free
  • pinch Thai Chili Peppers
  • 1 tbsp Lime Juice fresh squeezed
Garnish
  • Cilantro
  • Lime Wedge
Prep Time 10 mins
Cook Time 20 mins
Servings
Ingredients
  • 2 cups Cauliflower riced / shredded
  • 1 cup Bok Choy chopped
  • 1 cup Broccoli chopped
  • 1/2 cup Red Peppers chopped
Peanut Sauce
  • 1 tsp Garlic crushed
  • 1 1/2 tbsp Peanut Butter
  • 1 cup Coconut Cream
  • 1 tbsp Ginger fresh grated
  • 2 tbsp Soy Sauce gluten free
  • pinch Thai Chili Peppers
  • 1 tbsp Lime Juice fresh 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