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Coconut Curried Shrimp


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1 3/4 cups chicken stock or canned low-sodium broth

1 tablespoon Thai red curry paste

1 can (14 ounces) unsweetened coconut milk

2 tablespoons Asian fish sauce

2 tablespoons peanut oil

4 pounds medium shrimp, shelled and deveined (see Note)


1 cup shaved fresh coconut

1 cup (4 ounces) roasted unsalted peanuts

1 cup cilantro leaves

Saffron Rice

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