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Ingredients
  • 1 tablespoon olive oil
  • ½ yellow onion, minced
  • 1 pound chicken breasts, cut into 1 inch cubes
  • 1 red bell pepper, sliced
  • 1 can coconut milk, 13.5 ounces
  • 4 to 6 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons fresh ginger
  • 1 cup green peas, canned or frozen
  • ¼ cup Thai basil, chopped
  • Salt and pepper to taste
  • Rice for serving
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