Red Curry Chicken

• 1 Tbs. vegetable oil
• 3 Tbs. red Thai curry paste
• 2 cups snap peas, trimmed and cut in half on the diagonal
• 2 large shallots, thinly sliced (about 1 cup)
• 1 medium red bell pepper, thinly sliced into 2-inch-long strips
• One 13.5- to 14-oz. can coconut milk
• 6 wild lime leaves (magrut or kaffir lime;optional)
• 1 Tbs. light brown sugar
• 1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces
• 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
• 2 Tbs. fish sauce, more to taste
• 1 Tbs. plus 1 tsp. fresh lime juice
• Kosher salt

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.

Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.

Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.