Gluten and Dairy Free Chicken Satay Curry

serves / makes 2
20 prep time
20 mins cooking time


I’m one of these people that is always up to something so I’m constantly on the look out for quick dinners that I can put together in a hurry. This meal is super tasty and can be made in under 30 minutes so it ticks all the boxes.

If you can’t have nuts then omit the peanut butter, the sauce won’t be as creamy but it will still taste good or you could try one of the ‘FreeNut’ butters.




  • 150g basmati rice, cooked per instructions on the packet
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 10 green beans, sliced into chunks
  • 2 chicken breast, cubed
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon peanut butter
  • 200ml coconut milk
  • 2 teaspoons lime juice
  • salt and pepper for seasoning


  1. Heat the olive oil in a large shallow pan over a medium to high heat
  2. Add the chicken and stir fry for 5 minutes
  3. Add in the onion, pepper and green beans
  4. Stir fry for another 3 minutes
  5. Stir in the peanut butter and curry paste
  6. Cook for 1 minute
  7. Pour in the coconut milk and lime juice
  8. Season with salt and pepper
  9. Simmer for 10 minutes
  10. Serve with the boiled rice

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