Gluten-free and Egg-free Recipes (with some Dairy-free options)

peanutchicken

It was Hubby’s birthday last Monday and when I asked what he would like for his birthday he requested chicken satay. I first made this years ago but had to stop making it as a regular meal as my daughter is severely allergic to nuts. Now that she lives with her husband, we can safely have peanuts in the house again. I decided to try to make it suitable for the Bellini thermocooker, so that I can speed up the process. This is a very quick recipe without a lot of ingredients:

Ingredients

5 teaspoons of red curry paste (I bought some from the Asian section of the store – you can make your own but I was in a hurry on the day. I like mine a bit spicy and would have added an extra teaspoon, but the rest like this amount. Add more or less to taste.)

20 g olive oil

600 g chicken, cut into largish cubes

1 tin (400 g) coconut milk

30 g fish sauce

30 g brown sugar

120 g crunchy peanut butter (I used the Kraft ‘All Nuts’ one) For nut-free, try using the Eskal ‘Free Nut Butter’. It is made with sunflower seeds and tastes very nutty. You could also make your own sunflower seed paste using the machine.

Method

  1. Add the red curry paste to the Bellini bowl with the oil and cook on ST temp, speed 1 for 5 minutes. For stovetop cooking, cook in a saucepan for a few minutes.
  2. Add the chicken to the bowl and cook on 100 C, speed 1 for 5 minutes. On a stovetop, fry the chicken for a few minutes.
  3. Add the rest of the ingredients and cook on 100 C, speed 1 for 10-12 minutes. Check that the chicken is cooked through before serving. On a stovetop, add the other ingredients and simmer for about 10 minutes.
  4. We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.
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Comments on: "Quick Chicken Satay Gluten-free, Egg-free and Dairy-free (with nut-free option)" (1)

  1. Oh a nice quick curry for me to try. Thanks for sharing, Chloe.
    https://pinkiebag.com/

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