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Heat 1 Tbsp. oil in a 10" skillet over medium until shimmering. Cook coriander seeds, stirring frequently, until fragrant and a shade darker, 2–3 minutes. Reduce heat to medium-low and add chopped chile, lemongrass, ginger, garlic, and curry leaves (if using); season with salt. Cook, stirring frequently, until curry leaves are crisp and aromatics are just starting to soften, about 3 minutes.
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