Chicken Satay Curry (Gluten Free, Dairy Free)
Ingredients
- 150 g 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
- 200 ml coconut milk
- 2 teaspoons lime juice
- salt and pepper for seasoning
Instructions
- 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 - 2