Seared Thai Red Curry Chicken Bowls with Peanut Sauce

A favourite from our Go Diet Free program.

These soft, fluffy high-protein scones are made with simple wholefood ingredients - no kneading required, no yeast. Best enjoyed warm from the oven, sliced and topped with butter or filled your favourite way.

Add grated cheddar or jalapeños if you want to level them up - once you try them, they’ll become a staple

Thai Red Curry Chicken Bowls with Peanut Sauce

Serves 4

Ingredients

• 3 tbsps Thai Red Curry Paste

• 2 tsps Coconut Sugar

• 2 tbsps Tamari/Soy Sauce

• 600 grams Chicken Thighs (boneless, skinless)

• 2 tbsps Olive Oil

• 6 cups Green Cabbage (finely shredded)

• 2/3 Cucumber (medium, sliced)

• 2/3 cup Raw Peanuts

• 1/2 cup Coriander (torn)

• 1 cup Peanut Sauce

  Peanut Sauce
  

• 1/2 cup Peanut Butter (smooth)

• 1/4 cup Apple Cider Vinegar

• 3 tbsps Tamari/Soy Sauce

• 2 Garlic (cloves, minced)

• 2 tsps Honey

• 1/4 tsp Sea Salt

• 2 tbsps Water

DIRECTIONS

Combine the curry paste, coconut sugar, and tamari in a large bowl. Add the chicken and toss to coat. Let it marinate for 15 minutes at room temperature.

Heat a large cast-iron pan over medium heat. Once hot, add the oil. Place the chicken in the pan and cook for six to seven minutes, until slightly charred. Flip and cook the other side for six to seven minutes, or until cooked through. Remove and let cool slightly before slicing.

To make peanut sauce: Add all of the ingredients to a bowl and whisk until well combined and smooth. Add more water if needed to thin it out. Transfer to a sealable jar.

Divide the cabbage and cucumber evenly between bowls. Top with the sliced chicken, peanuts, and coriander Drizzle with peanut sauce and toss to combine. Enjoy!