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aerial view of indonesian peanut butter stew

Indonesian Peanut Butter Stew

This incredibly delicious comfort food stew is quick to make, and everyone will love the flavors!
Course DInner
Cuisine American, Indonesian
Keyword keto, low carb, peanut butter, stew
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 626kcal
Author Megan
Cost $6


  • large skillet or Dutch oven


  • 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
  • 1/4 cup fresh ginger grated or minced
  • 1/4 cup green onion thinly sliced
  • 2 Tablespoons sesame oil or fat of choice
  • 5 cloves garlic fresh, crushed or minced
  • 1/2 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
  • 1/2 bunch fresh cilantro chopped


  • Into a large cast iron skillet or Dutch oven, add sesame oil over medium heat. Sauté the sliced veggies (not the cabbage) and 1/2 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 1/2 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.


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