20-Minute Gluten Free Satay Chicken
Updated: 3 days ago
This 20-Minute Gluten Free Satay Chicken combines tender chicken thighs with a rich, creamy peanut and coconut sauce, flavoured with aromatic red curry paste. A delicious alternative to takeaway, this easy one-pan dinner is perfect for busy weeknights, entertaining or preparing meals ahead.
About 20-Minute Gluten Free Satay Chicken
If you love the rich, nutty flavours of chicken satay, this is a recipe you'll want to make again and again. Traditional satay is a popular Southeast Asian dish, particularly associated with Indonesia, where marinated meat is threaded onto skewers, grilled and often served with a flavourful peanut sauce. My version takes inspiration from those delicious flavours but transforms them into a simple, gluten-free chicken curry cooked in one pan.
What makes this recipe so appealing is how much flavour comes from just a handful of ingredients. Red curry paste brings aromatic spices and a little heat, peanut butter adds richness and coconut cream creates a beautifully smooth sauce that coats the tender chicken. A fresh squeeze of lime, crushed peanuts and coriander finish everything with a lovely balance of flavours and textures.
It's one of my favourite alternatives to Friday night takeaway because it's easy to prepare and wonderfully satisfying. Serve it with fluffy jasmine rice, steamed vegetables or cauliflower rice, and you've got a delicious family dinner that's equally good for preparing lunches ahead.
Watch How to Make 20-Minute Gluten Free Satay Chicken
Helpful Tips
Choose a gluten-free red curry paste.
Check that your red curry paste is labelled gluten-free, particularly when cooking for someone with coeliac disease. Ingredients vary between brands, and some varieties contain shrimp paste, which is important for anyone with a shellfish allergy.
Adjust the spice level.
Red curry pastes vary considerably in heat and strength. Start with 3 tablespoons if you prefer a milder sauce, or use 4 tablespoons for a stronger flavour.
Expect a rich, creamy sauce.
The peanut butter naturally thickens the coconut cream as everything simmers. The finished sauce should be thick enough to coat the chicken beautifully.
Keep the garnishes fresh.
Add crushed peanuts, coriander, sliced chilli and fresh lime juice just before serving. They provide a lovely contrast to the rich, creamy sauce.
Perfect for meal prep.
Allow the satay chicken to cool, then divide into individual airtight, microwave-safe containers. Refrigerate for up to 3 days or freeze extra portions. Reheat until steaming hot. Store garnishes separately and add them after heating.
Have your accompaniments ready.
The 20-minute recipe time covers the satay chicken itself. Prepare your rice, quinoa or vegetables separately, or have them ready before cooking the chicken.
More Gluten Free Chicken Recipes to Try
If you love easy, flavour-packed chicken dinners, here are more delicious gluten-free recipes to explore. From creamy curries to Asian-inspired favourites, there's plenty of inspiration for your next family meal.
20-Minute Gluten Free Satay Chicken
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Recipe Category: Dinner / Main Course
Recipe Cuisine: Southeast Asian-inspired
INGREDIENTS
Satay Chicken
800 g chicken thigh fillets, diced into bite-sized pieces
1 can (400 g) coconut cream
5 tablespoons peanut butter, smooth or crunchy
3–4 tablespoons gluten-free red curry paste, depending on preferred spice level
1 large brown onion, roughly chopped
Sea salt and pepper, to taste
To Garnish
Fresh long red chilli, thinly sliced
Crushed peanuts
Fresh coriander leaves
Fresh lime juice
INSTRUCTIONS
1. Sauté the Curry Paste
Heat a large non-stick frying pan over medium heat.
Add the gluten-free red curry paste and sauté for approximately 1 minute, until fragrant.
2. Cook the Chicken
Add the diced chicken thigh fillets to the pan, stirring to coat them evenly with the curry paste.
Cook for 5 minutes, turning occasionally to ensure even browning.
Add the chopped onion and continue cooking for another minute, until softened.
3. Add the Peanut Butter and Coconut Cream
Stir in the peanut butter, allowing it to melt into the chicken and create a thick coating.
Pour in the coconut cream and stir until well combined.
Season with sea salt and pepper to taste.
4. Simmer the Satay Chicken
Bring the mixture to the boil, then reduce the heat to a gentle simmer.
Cover the pan and cook for 5–7 minutes, until the chicken is cooked through and the sauce has thickened.
5. Garnish and Serve
Serve the satay chicken with steamed vegetables or my fluffy stovetop rice.
Garnish with thinly sliced red chilli, crushed peanuts and fresh coriander leaves.
Finish with a generous squeeze of fresh lime juice and enjoy!
Have you tried this recipe?
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Recipe and Photography Margaret Pahos for @CreateCookShare
This recipe was super quick & easy to make and tasted delicious.