Gluten and Dairy Free Peanut Chicken Curry
This 30 minute meal combines yellow curry with sweet accents of peanut butter and date syrup.
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Servings: 4
Equipment
- Large skillet
Ingredients
- 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 1/2 tsp kosher salt
- 1/4 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
To Serve
- cooked rice
- crushed peanuts
- lime wedges
- lime zest
- shredded coconut
Instructions
- 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!
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