Gluten-Free, Dairy-Free, Serves 8

• 2 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can coconut milk
• 1/2 cup chicken broth
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce (optional)
• 1 tbsp honey or maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh cilantro, chopped
• 2 tbsp lime juice

Directions:

Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and ginger and cook for 2-3 minutes, until fragrant. Add the sliced peppers and cook for an additional 2-3 minutes, until softened. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. In a separate bowl, whisk together coconut milk, chicken broth, Thai red curry paste, fish sauce (if using), honey or maple syrup, salt, and black pepper. Pour the mixture over the chicken and vegetables and stir to combine. Reduce heat to medium-low and let simmer for 15-20 minutes, until chicken is cooked through and vegetables are tender. Stir in fresh cilantro and lime juice. Serve hot with your favorite gluten-free grain, such as rice or quinoa.