Linguine With Green Curry Chicken

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Washington Post


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8 ounces fresh or frozen sugar snap peas (about 2 1/2 cups)

8 ounces baby-cut carrots (about 2 1/2 cups)

1 to 1 1/4 cup regular or low-fat coconut milk, as needed

4 tablespoons Thai green curry paste, preferably Maesri brand

12 ounces fresh egg linguine

1 1/2 pounds boneless, skinless chicken breast halves, trimmed of visible fat

2 tablespoons sugar

1/2 to 1 teaspoon salt

10 Thai basil leaves

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