Paleo Malaysian Seafood Satay with Creamy Coconut Sauce & Vegetable Rice Noodles

Allergens

Shrimp, Chicken

Ingredients

• 200g shrimp, peeled and deveined
• 200g chicken breast, cubed
• 15 wooden skewers
• 3 tbsp coconut oil
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish For the Coconut Sauce:
• 1 cup full
• fat coconut milk
• 2 tbsp almond butter
• 1 tbsp lime juice
• 1 tsp fish sauce
• 1 tsp ground turmeric
• Salt, to taste For the Vegetable Rice Noodles:
• 8 oz rice noodles, preferably vegetable based
• 2 cups mixed vegetables (bell peppers, carrots, zucchini)
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Begin by preparing the sauce. In a blender, combine coconut milk, almond butter, lime juice, fish sauce, turmeric, and salt. Blend until smooth. Set aside.
2. Thread shrimp and chicken onto skewers, season with salt and pepper.
3. Preheat the grill or oven to 400°F (205°C). Brush coconut oil on the skewered seafood. Cook for 8 10 minutes, flipping halfway through, until cooked through.
4. For the vegetable rice noodles, cook according to package instructions. Toss with olive oil, salt, and pepper.
5. Serve the grilled seafood over the vegetable rice noodles, drizzle with coconut sauce, garnish with cilantro leaves. Enjoy your Paleo Malaysian Seafood Satay!

Chef’s Insight

To enhance the aroma and flavors, add a pinch of cayenne pepper to the coconut sauce for an extra kick.

Notes

To make this recipe even easier, you can use pre-cooked shrimp and chicken.