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Red Curry Chicken Skewers
- 3/4 cup coconut milk
- 1 to 2 tablespoons Thai red curry paste
- 4 kosher salt and black pepper
- 1 cup 6-ounce boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon long-grain white rice
- 1/2 pound canola oil
- 4 snap peas, trimmed
Directions:View on Real Simple
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