Thai Hot Pot Recipe - Low Carb & Healthy

Low carb recipe for Thai Hot Pot which belongs to the Poultry recipe category.

Ingredients Needed

  1. 1 pounds (680 g) boneless, skinless chicken thighs
  2. 1 medium carrot, sliced
  3. 1 medium onion, sliced
  4. 1 clove garlic, crushed
  5. 14 ounces (425 ml) coconut milk
  6. 1 tablespoon (6 g) grated ginger
  7. 2 tablespoons (30 ml) fish sauce (nam pla or nuoc mam) or soy sauce
  8. 1 tablespoon (15 ml) lime juice
  9. 2 teaspoons Splenda
  10. teaspoon hot pepper sauce
  11. cup (85 g) natural peanut butter
  12. 1 pound (455 g) shrimp, shelled
  13. 1 cup (75 g) fresh snow pea pods, cut into -inch (1.3-cm) pieces
  14. Guar or xanthan
  15. 6 cups (720 g) Cauliflower Rice
  16. cup (40 g) chopped peanuts

Cooking Instructions

Put the chicken in your slow cooker and add the carrot, onion, and garlic.

In a blender, combine the coconut milk, ginger, fish sauce or soy sauce, lime juice, Splenda, hot pepper sauce, and peanut butter and blend until smooth.

Pour the sauce over the chicken and vegetables, using a rubber scraper to make sure you get all of it! Cover the slow cooker, set it to low, and let it cook for 8 hours.

Stir in the shrimp and snow peas, re-cover the slow cooker, and turn it up to high.

Cook for 10 minutes or until the shrimp are pink all the way through.

Thicken the sauce slightly with guar or xanthan.

Serve over the Cauliflower Rice (or brown rice for the carb-eaters).

Top each serving with the peanuts.

Serving Yield

6 servings

Nutrition Information

Each with 33 g protein, 19 g carbohydrate, 7 g dietary fiber, 12 g usable carbs. Analysis does not include Cauliflower Rice.