One Pan Peanut Curry (gluten free, dairy free)

This One Pan Minute Peanut Curry is one of my favorite at-home take out curry recipes to make! It is incredibly quick and easy but packed with bold flavors. I always loved ordering in curry take out but its so hard to know if its going to be gluten free or dairy free, so the safest option is to make it myself!

This peanut butter curry is easy to make and can be made in 15 minutes or less! It is gluten free recipe, a dairy free recipe and it is a recipe made in one single pan…which means minimal clean up afterwards which is just the way I like it.

I love easy weeknight dinners made with bell peppers They’re so quick and easy to make just like my 30-minute low carb taco casserole and my one pan coconut curry rice.

why you’ll love this recipe

• This Peanut Curry is perfect for a quick and easy gluten free weeknight dinner when you want a warm comfort meal but don’t want to spend 2 hours in the kitchen.
• I think before I learned to make curry myself, I always thought it took hours to cook! A common misconception is thinking curries actually take hours to slowly cook and develop flavor… but they actually don’t! This gluten free curry takes minimal time and minimal effort!
• And if you’re thinking peanut butter is a weird flavor for a curry, I promise you you’re going to LOVE this dish!
• It is also easy to meal prep, as it can be made in advance and stored in the refrigerator for up to 5 days. This vegan peanut butter curry recipe is so simple to make. I love making it in big batches for the whole week. This meal is very freezer friendly and easy to heat up leftovers. I love having enough leftovers for lunch the next day.
• This gluten free curry uses cheap ingredients! I don’t want to break the bank with my grocery list every week so this is the perfect meal to work into my week when I am trying to save some money.
• This easy to make peanut curry is bursting with rich and delicious Thai flavors.

ingredients & substitutions

Rice: This recipe uses a blend of brown rice and cauliflower rice to keep it low carb. It calls for frozen rice because that holds up the best in a casserole so it does not over bake but you can also use already made rice, left over or instant rice. Just make sure the rice is fully cooked before adding it to the casserole since there is not enough liquid to cook the rice during the baking process. This will help cut down on time and make this an easy weeknight 30-minute meal.

Vegetables: Peppers, Onions, Spinach. White onions can be substituted with yellow onions or shallots in this peanut curry. Bell peppers can be substituted with any other type of pepper, such as poblano peppers or jalapeno peppers.

Chicken: I prefer grilled chicken or pan cooked chicken. If I do not have chicken, I like to use ground chicken, ground beef or ground turkey for this gluten free curry recipe. You can also skip the chicken and use tofu to make this recipe vegetarian and vegan. You can also use shredded jackfruit too.

Thai red curry paste: can be substituted with any other type of curry paste, such as yellow curry paste or green curry paste.

Gluten-free soy sauce or coconut aminos: used to add the salty flavor the curry. You can also use liquid aminos or tamari.

Low-fat coconut creamer or oat milk: are used to add a creamy and smooth texture to the curry.

Peanut butter: Peanut butter is used to add a nutty flavor and creaminess to the peanut curry. You can use any other type of nut butter, such as almond butter or cashew butter. Peanut-free spread can be used too for a peanut free option. You can also use tahini.

directions

Step 1

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.

Step 2

Add the cooked rice to a skillet.

Step 3

Add the cooked chicken, pepper, onions and spinach.

Step 4

In a separate bowl, mix together garlic powder, Thai red curry paste, coconut creamer, peanut butter and soy sauce or coconut aminos.

Step 5

Pour peanut curry sauce over top.

Step 6

Bring to a simmer and cook for 5-10 minutes, until thickened.

expert tips & tricks

• If you like your peanut curry spicy, add more Thai red curry paste. If you prefer a milder curry, use less paste.
• I use full-fat coconut milk for the creamiest curry. You can also use oat milk for a dairy-free option.
• I like to add a splash of lime juice at the end of cooking to brighten the flavor of the peanut butter curry. Acids + Fats create such a flavorful combo.
• Garnish the gluten free curry with fresh cilantro, lime wedges, or crushed peanuts for added flavor and texture.
• To make this peanut butter curry low-fat, I use low-fat coconut milk or oat milk instead of the full-fat coconut milk.
• To make this peanut curry vegan, I substitute tofu, tempeh, or chickpeas for the chicken.

how to serve, store and meal prep

I like to serve this peanut butter curry can be served over rice or rice noodles. I use brown rice when I want to keep this lower carb. Use white rice when I want this to feel like resturant take-out! Garnished with fresh cilantro, lime wedges, or crushed peanuts.

This peanut curry can be stored in the refrigerator for up to 5 days. To store the curry, I let it cool completely and then place it in an airtight container.

This peanut curry can also be frozen for up to 3 months. To freeze the curry, I let it cool completely and then place it in a freezer-safe container.

To reheat the curry, I thaw it in the refrigerator overnight or in the microwave. I reheat the curry on the stovetop over medium heat or in the microwave.

I love making this peanut curry for meal prep! To meal prep the gluten free curry, I cook it and then divide it into individual portions. I store the portions in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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