📝 About This Recipe
Transport your taste buds to the vibrant street markets of Southeast Asia with this sophisticated, low-carb reimagining of a classic Thai favorite. We've swapped traditional peanuts for rich, roasted almond butter to create a velvety dipping sauce that is naturally keto-friendly and deeply aromatic. Each succulent skewer is marinated in a blend of coconut milk and fragrant spices, ensuring the poultry remains tender and flavorful even under the intense heat of the grill.
🥗 Ingredients
Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch strips)
- 1/4 cup Full-Fat Coconut Milk (canned, shaken well)
- 1 teaspoon Turmeric Powder (for vibrant color and earthiness)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 tablespoon Fresh Ginger (finely grated)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Fish Sauce (provides essential umami)
Almond Butter Dipping Sauce
- 1/2 cup Creamy Almond Butter (unsweetened and well-stirred)
- 1/3 cup Full-Fat Coconut Milk
- 1 tablespoon Red Curry Paste (ensure it is keto-friendly/no sugar added)
- 1 tablespoon Liquid Aminos or Tamari (soy-free alternative)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Erythritol or Monk Fruit (optional, for a hint of sweetness)
- 1 teaspoon Toasted Sesame Oil
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Red Chili (thinly sliced)
- 1 tablespoon Slivered Almonds (toasted for crunch)
👨🍳 Instructions
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1
If using wooden skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large mixing bowl, whisk together 1/4 cup coconut milk, turmeric, cumin, coriander, grated ginger, minced garlic, and fish sauce until smooth.
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3
Add the sliced chicken thigh strips to the marinade. Toss thoroughly to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
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4
While the chicken marinates, prepare the sauce. In a small saucepan over medium-low heat, combine the almond butter, 1/3 cup coconut milk, and red curry paste.
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5
Whisk the sauce constantly as it warms. Once the almond butter has melted and integrated, add the liquid aminos, lime juice, and sweetener.
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6
Continue to simmer the sauce for 2-3 minutes until it thickens to a coat-the-back-of-a-spoon consistency. If it's too thick, add a tablespoon of water. Stir in the sesame oil at the very end and set aside.
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7
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Thread the marinated chicken strips onto the soaked skewers, weaving them back and forth in a 'S' shape so they stay secure.
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9
Place the skewers on the hot grill. Cook for 4-5 minutes per side. You are looking for beautiful charred grill marks and an internal temperature of 165°F (74°C).
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10
Remove the chicken from the heat and let it rest for 3 minutes to allow the juices to redistribute.
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11
Transfer the skewers to a serving platter. Drizzle lightly with a bit of the almond sauce and garnish with cilantro, sliced chilies, and toasted almonds.
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12
Serve the remaining almond butter sauce in a small bowl on the side for dipping.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content keeps the meat juicy under high heat and fits the keto profile perfectly. If your sauce 'breaks' or looks oily, whisk in a teaspoon of warm water vigorously to re-emulsify it. For an extra smoky flavor, add a drop of liquid smoke to the marinade. Ensure your ginger and garlic are grated finely; large chunks may burn on the grill and turn bitter. Check the label on your red curry paste to ensure it doesn't contain hidden sugars or starches.
🍽️ Serving Suggestions
Serve alongside a crisp cucumber and shallot salad dressed with rice vinegar and salt. Pair with cauliflower 'rice' stir-fried with lime zest and cilantro. Accompany with a chilled glass of sparkling water infused with fresh mint and lime. For an appetizer, serve the skewers on a bed of shredded cabbage for a beautiful presentation. Offer extra lime wedges on the side to brighten the richness of the almond butter.