- 1 tablespoon GF red curry paste
- 600 grams skinless chicken breast chopped into bite-size pieces
- 2 tablespoons peanut butter
- 400ml coconut cream
- In a non-stick frying pan over medium heat, sauté the curry paste for 30 seconds.
- Add the chicken and toss to coat.
- Add the peanut butter and stir.
- Reduce the heat, add coconut cream, stirring to combine.
- Simmer for 12 to 15 minutes allowing time for the delicious flavours to develop.