how to make satay chicken
1 tablespoon gf red curry paste    600 grams skinless chicken breast chopped into bite-size pieces    2 tablespoons peanut butter    400ml  coconut cream    Instructions    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.