What is one of your favorite foods that you can still clearly remember trying for the first time? I clearly remember tasting curry for the first time and wondering how hard it was to make. This Gluten and Dairy Free Peanut Chicken Curry is an easy and delicious meal that is sure to become a new favorite.
The first time I had curry was while visiting family in Australia. I can still clearly remember being blown away by the depth and layers of flavor. I also remember immediately trying to figure out how to recreate it at home while wondering how hard it would be.
When it comes to curry, including this Gluten and Dairy Free Peanut Chicken Curry, it's all about building your layers of flavor. While the finished product may taste complex, the ingredients themselves all complement each other.
One of my favorite things about this dish is how it comes together in half an hour. With the right ingredients, you can achieve that all day simmered flavor.
My secret ingredient to add depth to my curry is D'Vash Date Syrup. Made with just a single ingredient, dates, this syrup adds a natural sweetness that enhances the spices and accents the sweetness in the vegetables.
I love using D'Vash Organics because it is an even 1 to 1 swap for honey, molasses, maple syrup, and sugar. Certified organic, it's Gluten Free, non-GMO, and made with simple, clean ingredients.
The date syrup is the perfect accent to the sweet potatoes in this curry, and pairs well with the peanut butter. The yellow curry powder brings all of the warm spices and deepens as it simmers. For this recipe I used a ginger coconut curry powder, but use your favorite yellow curry for this.
Lite coconut milk makes this sauce silk and luxurious. There's something about getting that perfect bite of savory chicken, hugged in velvety sauce with the crunch of peanuts.
Simmering Up Gluten and Dairy Free Peanut Coconut Curry
If you have 30 minutes, you can make this dish. With a few pantry staples and fresh ingredients, you will have the ultimate one pot meal.
- Make sure your chicken is cut into fairly even pieces. This will allow it to cook evenly.
- Heat your skillet over medium heat and add your olive oil. You want it heated before adding your chicken and sweet potatoes so they brown. This is the first layer of flavor.
- Allow the chicken to brown and the sweet potatoes to begin to soften and become tender before adding your onions and bell pepper. Cook the vegetables for about five minutes until they become fragrant and soften.
- Add your remaining ingredients. Let the stove do the work for you. Allow the Gluten and Dairy Free Peanut Chicken Curry to simmer for about 20 minutes until it thickens and the vegetables are all tender.
- Serve with your favorite rice, or rice alternative such as cauliflower rice. Have fun with the toppings! I like to top this with peanuts, lime wedges and zest, and shredded coconut.
- This makes a great make ahead for meal prep. Don't be afraid to double the recipe for lunches!
How to Make this Recipe Nut Free
With so many allergens and food sensitivities, I am always looking for ways to make my recipes accessible to everyone. If you or one of your friends or family have a tree nut allergy, the peanut butter in this recipe can be replaced with sunflower seed butter.
In addition to providing its own unique flavor that is a great swap for peanut butter, sunflower seed butter also offers up additional nutrients. It's rich in protein, vitamin E, fiber, zinc, and iron.
Are you looking for more easy weeknight recipes? Make sure you check out my recipe for Gluten Free Mango Slaw Sweet Sake Shrimp Tacos. Now let's get cooking!
Gluten and Dairy Free Peanut Chicken Curry
- Large skillet
- 1 lbs boneless skinless chicken breast, cubed
- 1 tsp yellow curry I used a ginger coconut blend
- 2 tsp D'Vash Date Syrup
- 1 tbsp creamy peanut butter
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- 14 oz lite coconut milk
- 1 bell pepper, diced
- 2 cups peas
- 1 sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 cup Dairy Free heavy cream optional
- cooked rice
- crushed peanuts
- lime wedges
- lime zest
- shredded coconut
- Heat a large skillet over medium heat. Add the olive oil.
- Add the chicken and sweet potatoes. Allow the chicken to brown on all sides and the sweet potatoes to become slightly tender.
- Add the onions and bell pepper and sauté for 5 minutes.
- Add the remaining ingredients, stirring to combine. Allow the curry to simmer for 20 minutes until the sauce reduces and thickens.
- Serve with rice. Top with peanuts, coconut, and lime zest and serve with lime wedges. Enjoy!