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Red Curry Chicken Skewers

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3/4 cup coconut milk

1 to 2 tablespoons Thai red curry paste

kosher salt and black pepper

4 6-ounce boneless skinless chicken breasts, cut into 1-inch pieces

1 cup long-grain white rice

1 tablespoon canola oil

1/2 pound snap peas, trimmed

4 scallions, sliced

lime wedges, for serving

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