Spicy Red Curry Chicken And Rice Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2/3 cup unsweetened coconut milk

1 tablespoon Asian fish sauce

1 tablespoon very finely chopped fresh ginger

3 tablespoons vegetable oil, divided

Toasted peanuts and cilantro leaves, for garnish

2 to 3 teaspoons Thai red curry paste

Steamed rice and lime wedges, for serving

Salt and freshly ground black pepper

1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks

1/2 pound shiitake mushrooms, stemmed, caps quartered

1/2 cup water

2 large garlic cloves, very finely chopped

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