Peanut Butter Curry (gluten free, dairy free)

This peanut butter curry is easy to make 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 peanut butter curry is also gluten-free and dairy free. It can be made low fat by using low-fat coconut creamer or oat milk. It can be nut free by using a peanut free substitute. It can be made low carb by using brown rice or a mixture of brown rice + cauliflower rice.

why you’ll love this recipe

• The peanut butter curry is also packed with greens, such as spinach, which are a good source of vitamins and minerals.
• 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 makes it a great option for a quick and healthy weeknight dinner or lunch.
• Quick and easy to make in 15 minutes or less
• Simple and common ingredients that are easy to find.

ingredients & substitutions

White onion

White onions are a common ingredient in many dishes, including curries. They add a mild flavor and sweetness to the curry. White onions can be substituted with yellow onions or shallots in this peanut butter curry.

Bell pepper

Bell peppers are a versatile ingredient that can be used in a variety of dishes. They add a sweetness and crunch to the peanut butter curry. Bell peppers can be substituted with any other type of pepper, such as poblano peppers or jalapeno peppers.

Chicken

Chicken is a lean protein that is a good source of vitamins and minerals. It adds a savory flavor to the peanut butter curry. Chicken can be substituted with any other type of protein, such as tofu, tempeh, or chickpeas or simply omitted.

Spinach

Spinach is a leafy green vegetable that is packed with vitamins and minerals. It adds a variety of nutrients to the peanut butter curry. Spinach can be substituted with any other leafy green vegetable, such as kale.

Garlic powder

Garlic powder is a dried and ground form of garlic. It adds a savory flavor to the curry. Garlic powder can be substituted with fresh garlic.

Thai red curry paste

Thai red curry paste is a mixture of spices that are used to flavor curries. It adds a spicy and flavorful kick to the curry. 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

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

Low-fat coconut creamer or oat milk

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

Peanut butter or peanut-free spread

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

taste & texture

This peanut butter curry has a rich and creamy texture, with a balance of spicy, sweet, and savory flavors. The peanut butter adds a nutty depth to the curry, while the Thai red curry paste provides a spicy kick. The vegetables add a sweetness and crunch, while the coconut milk or oat milk adds a smooth and creamy texture. Overall, the curry is flavorful, satisfying, and easy to make.

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 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 butter curry spicy, add more Thai red curry paste. If you prefer a milder curry, use less paste.
• Use full-fat coconut milk for the creamiest curry. You can also use oat milk for a dairy-free option.
• Add a splash of lime juice at the end of cooking to brighten the flavor of the curry.
• Garnish the curry with fresh cilantro, lime wedges, or crushed peanuts for added flavor and texture.

how to make this low fat or healthier

To make this peanut butter curry low-fat, you can use low-fat coconut milk or oat milk instead of the full-fat coconut milk. You can also omit the peanut butter or use a reduced-fat peanut butter substitute.

how to make this vegan

To make this peanut butter curry vegan, you can substitute tofu, tempeh, or chickpeas for the chicken.

how to serve, store and meal prep

Serving: This peanut butter curry can be served over rice or rice noodles. It can also be garnished with fresh cilantro, lime wedges, or crushed peanuts.

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

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

Reheating: To reheat the curry, thaw it in the refrigerator overnight or in the microwave. You can reheat the curry on the stovetop over medium heat or in the microwave.

Meal Prep: This peanut butter curry is a great for meal prep. To meal prep the curry, simply cook it and then divide it into individual portions. You can store the portions in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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