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3 large limes 1 tablespoon vegetable oil 1 cup chopped shallots 1 large red bell pepper, cut into 1/2-to 3/4-inch dice 1 1/2 tablespoons minced peeled fresh ginger 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand) 1 13 1/2- to 14-ounce can unsweetened coconut milk 1 ta [...]
Read the recipe at epicurious.com
