Nuts about Thai food? Not if you’re allergic to peanuts! Though the spicy and exotic aroma might pique your interest, until now the peanut-packed cuisine has been off-limits to those with allergies. Luckily, the tangy sauce in this Thai chicken recipe features a peanut-free alternative: sunflower seed butter! The sauce is tossed with gluten-free noodles, chicken and vegetables for an allergen-friendly meal anyone can enjoy.
Peanut-Free Thai Chicken Pasta
1-½ lbs. chicken breasts, cut into bite size pieces
1 can light coconut milk
½ cup SunButter
¼ cup coconut aminos
1 tsp. fresh ginger, minced
2 tsp. ground turmeric
2 tsp. curry powder
½ tsp. pink salt
¼ tsp. ground black pepper
¼ tsp. cayenne pepper, optional
1 cup sliced carrots
1 cup thinly sliced celery
1 cup sliced zucchini
8 oz. gluten-free spaghetti
4 qt. water
- First, prepare sauce. In a sauce pan over medium heat, whisk coconut milk with SunButter, coconut aminos, fresh ginger and spices.
- Add veggies to sauce and simmer 10 minutes, then add chicken and simmer until chicken is cooked through.
- Meanwhile, cook pasta according to package directions, reserve ¾ cup pasta water.
- When pasta is cooked, use pasta spoon to add pasta directly to sauce. Pour ½ to ¾ cup of pasta water into sauce to thin it out to your preference.
- Toss pasta with chicken and veggies and serve warm.