Gluten and Dairy Free Chicken Satay Curry

serves / makes 2


  • 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 and stir fried broccoli

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