{LCHF recipe} Chicken or tofu in spicy peanut sauce with green crackling topping and coconut-lime cauli rice

O k People, get ready for a stunning, soulfoodiges, creamy, satisfying flavor-explosive, green-cracked low carb and LCHF favorite food. Yeah, I know - the Americans always have so incredibly vocal terms at the start. Everything looks really sexy. But here and now it has to go with the good old German. The main thing you believe me, that this dish is simply the total blast here. Anything that needs a wonderful meal at the end of a long day comes here for me.

The recipe comes from my reigning favorite book * and immediately thrilled me when I only saw it on paper. I knew right away: that'll be fine. And so it was. Normally, I recommend you recipes with a more manageable list of ingredients. But even if this is a little bit longer, you should dare to cook. Because the preparation itself is really simple and you will love the result. After all, you get the ingredients in every supermarket at 19:55 (which is always important to me personally). Only the curry paste and the coriander could possibly be a small challenge every now and then. It's worth the short stop in an Asian shop. Or you try this internet. That's where you get everything.

And one more little request: If you can, buy organic chicken or free-range chicken. The French have since, for example a great thing under the Label Rouge (here you can find out if you like). And roast the chicken as short as possible to keep it juicy and not squeak (you know what I mean). So, have fun cooking!

* Link amazon Affiliate Program

Here comes the Low Carb and LCHF recipe for wonderful soulfoodiges chicken or tofu in spicy peanut sauce with green crackling topping and coconut-lime Cauli rice

ingredients for 4 persons:

600 g chicken breast fillet or tofu with butter or coconut oil for frying

1 teaspoon coconut oil
1-2 teaspoon red curry paste (Thai, non-indian)
200 ml coconut milk
200 g whipped cream
1/2 lime juice
2 tablespoons soy sauce
4 tablespoons peanut butter (or peanut butter without sugar and other additives)
salt & Pepper

1 small bunch of coriander
2 spring onions
1/2 apple in small cubes
bowl of 1/2 lime
1 handful of peanuts
possibly. some chopped chilli

1 medium cauliflower
150 ml coconut milk
salt and juice of 1 lime and red chili to taste

Here's how it works:

Dice the Chicken Breast Fillet or Tofu . Heat butter or coconut oil in a pan and fry over medium to high heat until lightly browned.

For the sauce , heat the coconut oil in a medium saucepan and the curry paste in it Sweat for a minute. Stir in the coconut milk, cream, lime juice, soy sauce and peanut sauce. Simmer the sauce over a low heat for a few minutes until it is creamy.heat again.

Use cauliflower in the food processor with the cutting knife to make crumbs. Alternatively, finely chop the cauliflower with a large knife. Boil in a pot with lime zest, coconut milk and a sip of water and simmer for about 10 minutes with occasional stirring until the liquid is almost overcooked. Season with salt and lime juice.

Chop coriander and spring onions for topping and mix with apple cubes. Along with the peanuts, lime zest, and (if you're embarrassed ) chopped chilli just before serving over the dish. Serve with the cauliflower rice. If you like it extra hot, garnish the rice with a few chili slices.

Tip: The Cauli rice is delicious, contributes positively to Vegetable balance and should therefore be tried out times. Of course, non-carbohydrate people can cook normal basmati rice with a dash of coconut milk in the water and then season it with lime.