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Ingredients
  • 2 tablespoons olive oil, divided
  • 1 ½ pounds boneless skinless chicken breasts, diced into 1-inch pieces
  • fine sea salt and freshly-cracked black pepper
  • 1 small white onion, peeled and thinly sliced
  • 2 bell peppers, cored and thinly sliced (I used one red and one yellow)
  • 1 large carrot, thinly sliced into coins
  • 8 ounces baby bella mushrooms, quartered
  • 2 tablespoons grated or minced fresh ginger*
  • 4 cloves garlic, minced
  • ¼ cup Thai red curry paste (or more/less, to taste)
  • 2 (14-ounce) cans full-fat coconut milk*
  • juice of 1 to 2 limes, to taste
  • toppings: chopped fresh cilantro, fresh Thai basil, extra lime wedges
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