Satay Chicken with Coconut Cauliflower Rice
This delicious Satay Chicken with Coconut Cauliflower Rice recipe, thanks to @livelovenourishaus, is not only super tasty and easy to make, but is sweetened with one of nature's premium superfoods 😍
6 tbsp peanut butter (for added texture, opt for crunchy)
4 tbsp red curry paste
400ml canned coconut milk
1 tbsp lime juice
1 tsp fish sauce
1 tbsp Capilano Active Manuka Honey
500g chicken breast
COCONUT CAULIFLOWER RICE
¼ head cauliflower
2 tsp coconut oil
3 cardamom pods
½ cup canned coconut milk
2 tbsp water
First, place skewers in water to prevent them from burning later. Cut chicken breast into 2cm strips. In a mixing bowl, coat the chicken strips in 1 tbsp of curry paste and set aside to marinade.
In a small saucepan, heat peanut butter with 3 tbsp of curry paster over low-medium heat. Add coconut milk, lime juice and fish sauce, mixing well to combine. Remove from heat. Stir in Manuka honey before marinating chicken pieces.
Take the cauliflower and grate, or use a food processor to pulse to resemble rice.
In a large frying pan, heat coconut oil and add riced cauliflower, coconut milk, cardamom pods and water. Cook, stirring frequently over low heat or until liquid has absorbed and cauliflower rice is tender. Remove from heat and set aside.
Meanwhile, thread marinated chicken onto skewers. Cook on grill plate or frying pan for 2 minutes each side or until cooked through and caramelised on outside.
To serve, plate cauliflower rice with skewers and brush satay sauce over skewers with extra to serve. Finish with lime wedges, lime zest on rice, cucumber slices and crushed peanuts.