This recipe is a delicious way to add some flavour using whole foods to some ordinary chicken! The use of monk fruit adds sweetness without such an impact on blood sugar. It's very simple to make so don't be deceived by the long ingredients list.
small bamboo skewers
600g chicken thighs
1/4 cup coconut milk (from a 400g can)
1 tsp monk fruit sweetener
1 tbsp curry powder
2 tsp red curry paste
1 tsp salt
3/4 smooth natural peanut butter
1/4 cup monk fruit sweetener
2 tsp dark sauce
1 tsp salt
2 tbsp apple cider vinegar
3/4 cup water
Mix together marinade and chicken and put it in the fridge overnight or for a few hours.
Soak the skewers for a few hours before cooking.
Chop the chicken into small cubes and thread it onto skewers.
Cook on the BBQ or grill until brown.
Put the remainder of the coconut milk and peanut sauce ingredients into a saucepan and stir to mix then once every while for 5 minutes or until it thickens up. Use water if it gets too thick, it should be runny sauce.
Serve with rice, coriander, and crushed peanuts!