Peanut Butter Curry (gluten free, dairy free) (Edit recipe)

This peanut butter curry is easy to make because it only requires a few ingredients and can be made in 15 minutes or less! For this recipe you'll need olive oil, white onion, bell pepper, chicken, spinach, garlic powder, Thai red curry paste, gluten-free soy sauce or coconut aminos, low-fat coconut creamer or oat milk, and peanut butter or peanut-free spread. The curry is also gluten-free and dairy free. It can be made fat-free by using low-fat coconut creamer or oat milk. It can be nut free by using a peanut free substitute.

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10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	768
Fat:	56 g
Carbohydrates:	23 g
Protein:	38 g
Cholesterol:	97 g
Sodium:	1078 mg
Fiber:	3 g
Sugars:	12 g
Calculated per serving.

by kaylacappiello

View original recipe

Serves: 3

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 White Onion, diced
1 Bell Pepper, diced
2 cups Chicken Breast, cooked and diced
.5 cups Spinach, chopped
1 Tbsp Garlic Powder
2-3 Tbsp Red Curry Paste, Thai Kitchen
.25 cup Coconut Aminos, or gluten free soy sauce
2 cups Coconut Milk, low fat, or oat milk
.25 cup Peanut Butter, or peanut free spread

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Set aside.
Add the cooked rice to a skillet.
Add the cooked chicken, pepper, onions and spinach.
In a separate bowl, mix together garlic powder, Thai red curry paste, coconut creamer, peanut butter and soy sauce or coconut aminos.
Pour sauce over top.
Bring to a simmer and cook for 5-10 minutes, until thickened.
Serve hot.