Thai Coconut Curry Shrimp

While rice cooks, wash and dry produce.

Core, deseed, and cut bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili.

Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper and a big pinch of salt. Cook, stirring occasionally, until softened, 5 minutes.

Open package of chicken* and drain off any excess liquid.

Add chicken, another large drizzle of oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step).

Stir in half the curry powder (all for 4 servings); cook, stirring, 1 minute.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

Thoroughly shake coconut milk in container before opening.

Stir ⅔ cup coconut milk (1⅓ cups for 4 servings), chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. (Save remaining coconut milk for another use.)

Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes.

Taste and season with salt and more lime juice if desired. Turn off heat.