Spicy Red Curry Chicken

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2/3 cup unsweetened coconut milk

2 to 3 teaspoons Thai red curry paste

1 tablespoon Asian fish sauce

3 tablespoons vegetable oil

1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks

Salt and freshly ground pepper

1/2 pound shiitake mushrooms, stemmed, caps quartered

1 tablespoon very finely chopped fresh ginger

2 large garlic cloves, very finely chopped

1/2 cup water

1 cup frozen baby peas

Toasted peanuts and cilantro leaves, for garnish

Steamed rice and lime wedges, for serving

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