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Chicken Breasts With Red Thai Curry Peanut Sauce

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Fine Cooking
Related tags
main-dish dairy free low carb sugar free dinner asian thai
Nutrition per serving    (USDA % daily values)
CAL
440
FAT
86%
CHOL
54%
SOD
44%

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Ingredients for 4 servings

1-3/4 tsp. red Thai curry paste

2 Tbs. chopped fresh ginger

2 Tbs. canola oil; more as needed

Kosher salt and freshly ground black pepper

1/2 cup unsweetened coconut milk

2 Tbs. mirin or granulated sugar

2 Tbs. soy sauce

1 Tbs. chopped garlic

1/4 cup rice vinegar

3 Tbs. minced fresh cilantro

4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), trimmed

1/2 cup natural smooth peanut better (I like Teddie brand), preferably at room temperature

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