Thai Red Chicken Curry Recipe

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1 cup long-grain white rice

8 small chicken cutlets (1 1/2 pounds total)

kosher salt and black pepper

2 tablespoons canola oil

2 bell peppers, sliced

1 15-ounce can coconut milk

2 tablespoons red curry paste

1/4 cup torn fresh basil leaves

1 lime, cut into wedges

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