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- Chicken • 2.2 LBs of chicken • 3 tablespoons thai red curry paste • 2 tbsp sweet soy sauce • 3 tbsp smooth peanut butter • 2.5 tbsp brown sugar • 1.5 tbsp fish sauce • ⅔ cup coconut milk - Sauce • 2.7 cups of coconut water • .5 cup of peanut butter • 2 tbsp thai red curry paste • 2 tbsp brown sugar • 2 tbsp sweet soy sauce • 1.5 tbsp fish sauce • Garlic and ginger paste - Extra • Rice
1. Cut chicken into bite sized pieces 2. Mix all the chicken ingredients together and marinate 3. Pan sear the chicken with all the marinate and mixing around the sauce 4. Put chicken in 375 degree oven for 25 minutes, flipping have way through 5. 1.5 cups of rice, 1.6 cups coconut milk, ½ cup cold water and cook in rice cooker 6. Add all ingredients in sauce pan, bring to boil, reduce to simmer until nicely thickened 7. Can cook peppers and add them in later
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