Spicy Red Curry Chicken and Rice

⅔ cup unsweetened coconut milk

2 to 3 teaspoons Thai red curry paste

1 tablespoon Asian fish sauce

3 tablespoons vegetable oil, divided

1 ½ pounds skinless, boneless chicken thighs, cut into ½-inch strips, or skinless, boneless breasts, cut into 1 ½-inch chunks

Salt and freshly ground black pepper

½ pound shiitake mushrooms, stemmed, caps quartered

1 tablespoon very finely chopped fresh ginger

2 large garlic cloves, very finely chopped

½ cup water

Toasted peanuts and cilantro leaves, for garnish

Steamed rice and lime wedges, for serving

Directions at foodnetwork.com

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