Meanwhile, Make the Curry
Preheat a large Dutch Oven over medium heat. Add the remaining tablespoon olive oil and swirl to coat the pan.
> Add the sliced peppers and mushrooms and cook 1 to 2 minutes longer.
> Work in the curry paste and allow it to cook for about 30 seconds to a minute before stirring it in to coat the veggies.
Chicken Soup with Roasted Butternut Squash & Curry
Curry Chicken Kabobs with Coconut Turmeric Rice