Thai Red Curry With Chicken & Vegetables

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
523
FAT
100%
CHOL
47%
SOD
59%

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Ingredients for 4 servings

1 Tbs. vegetable oil

2 Tbs. fish sauce, more to taste

One 13.5- to 14-oz. can coconut milk

2 cups snap peas, trimmed and cut in half on the diagonal

1 Tbs. plus 1 tsp. fresh lime juice

Kosher salt

1 Tbs. light brown sugar

6 wild lime leaves (magrut or kaffir lime;optional)

1 medium red bell pepper, thinly sliced into 2-inch-long strips

1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces

2 large shallots, thinly sliced (about 1 cup)

3 Tbs. red Thai curry paste

1 cup loosely packed Thai basil (or regular basil, torn into small pieces)

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