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Heat the coconut oil in a large skillet or wok over medium heat until shimmering. Add the red curry paste, garlic, and ginger and cook, stirring constantly, until the paste darkens slightly and is very fragrant, about 2 minutes. Watch closely — the paste can scorch quickly.
Add the cremini and shiitake mushrooms and stir to coat them in the paste. Cook, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown at the edges, about 5–6 minutes.
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