Indonesion Peanut Butter Stew (Keto, Low Carb, GAPS)

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Keto Indonesion Peanut Butter Stew is a cozy comfort food dinner. The thinly sliced cabbage in the stew mimics egg noodles. The peanut butter sauce, spiked and spicy with ginger, provides a delicious base for nourishing bone broth.

You can jump to the recipe next, but best to first read the quick tips below! 🙂

Which protein to use in this stew?

Sometimes the protein source in a dish becomes less important, because the base of the recipe and the veggies are just so good. This is one such recipe! (That delicious keto peanut butter stew base!)

Your protein choice is secondary. Any meat will work well. Most obviously prawns or chicken go great in this sauce. But thinly sliced beef or any fresh fish are complimentary too.

From a practical perspective, choose a meat that will cook quickly, poaching in the sauce during the last 5 to 10 minutes of cooking. The way you’d prepare chicken or beef for fajitas, thin slices, is great. Or use leftover meat, already cooked shredded chicken or whole prawns can be added at the very end, just folding them into the sauce to heat through. Fresh fish can be cubed and tossed with the stew just five minutes before serving.

Be creative and let the protein part of the meal be relaxed and easy.

How spicy is Indonesian stew?

Spicy meter? Keto Peanut Butter Stew is medium-spicy, by lightweight American standards.

Reduce the amount of ginger and omit the spicy pepper if you’re serving young kids.

Keto, Low Carb and GAPS

This recipe uses leftover spaghetti squash, which is naturally low carb.

You can also use kabocha or butternut varieties for GAPS or if not on a keto diet.

Winter squash pairs beautifully with peanut butter in the bone broth base of the stew, simply delicious! … Especially with the loads of fresh ginger and other flavorful ingredients: garlic, sesame, coconut aminos, lime juice and fish sauce.

Peanut Butter

Peanut butter is a food staple in Indonesia. And peanut butter stews abound, sweet, rich, creamy and spicy.

While many people make peanut butter stews with sugar, soy, dairy or coconut, this gorgeous stew doesn’t need those! With so many food sensitivities, it’s nice to have this recipe more allergy-friendly.

Keto Indonesian Peanut Butter Stew is just SO creamy and delicious, as you’ll see.

Print Recipe

5 from 3 votes

Indonesian Peanut Butter Stew

This incredibly delicious comfort food stew is quick to make, and everyone will love the flavors!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: DInner

Cuisine: American, Indonesian

Keyword: keto, low carb, peanut butter, stew

Servings: 5

Calories: 626kcal

Author: Megan

Cost: $6

Equipment

• large skillet or Dutch oven

Ingredients

• 1 pound prawns or meat of choice, such as sliced raw chicken, leftover, shredded chicken (already cooked), or fresh raw fish, cubed
• 4 cups bone broth <— see my favorite version
• 2 cups spaghetti squash , leftover, baked and cubed (mushy chunks are fine) OR for GF and GAPS, leftover kabocha or butternut are great
• 3 cups cabbage , thinly sliced in long strips (about 1 small to medium size cabbage)
• 1 cup fresh veggies of your choice thinly sliced (for low carb: green onions, bell peppers, zucchini)
• 1 cup peanut butter smooth with no sugar added
• ¼ cup fresh ginger grated or minced
• ¼ cup green onion thinly sliced
• 2 Tablespoons sesame oil or fat of choice
• 5 cloves garlic fresh, crushed or minced
• ½ jalapeno or serrano pepper, seeds and membranes removed, minced (optional)
• 1 Tablespoon coconut aminos
• 1 Tablespoon lime juice fresh
• 2 teaspoons fish sauce Red Boat brand
• 1 teaspoon sea salt
• ½ bunch fresh cilantro chopped

Instructions

• Into a large cast iron skillet or Dutch oven, add sesame oil over medium heat. Sauté the sliced veggies (not the cabbage) and ½ the sea salt for 5 minutes, stirring occasionally.
• Add the ginger, garlic and spicy pepper and continue cooking over low heat for 5 minutes.
• Add the peanut butter and stir until it is mostly mixed in.
• Add ½ the bone broth, whisking until the mixture is smooth. Add the remaining bone broth and winter squash and bring the sauce to a simmer.
• Add the cabbage on top of the sauce, sprinkling in the remaining sea salt and put a lid over the pan. Allow the cabbage to wilt for 10 minutes. Take off the lid and stir the cabbage into the sauce.
• Replace the lid and wilt the cabbage down for 5 more minutes.
• Add your meat choice, folding it in, allowing it to poach with the lid on, for 5 additional minutes, or until it's cooked through.
• Turn off the heat.
• Stir in the coconut amino acids, lime juice and fish sauce.
• Serve, garnishing each bowl with fresh cilantro and/or sliced green onion.

Nutrition

Calories: 626kcal | Carbohydrates: 11g | Protein: 49g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 286mg | Sodium: 1890mg | Potassium: 276mg | Fiber: 6g | Sugar: 7g | Vitamin A: 176IU | Vitamin C: 30mg | Calcium: 233mg | Iron: 4mg

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