Ingredients
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1 tablespoon peanut oil
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1 tablespoon red curry paste
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1 teaspoon sambal oelek or 1 teaspoon other chili sauce
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1 cup light coconut milk
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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3 tablespoons crunchy peanut butter
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1 lemon, cut into wedges, to serve
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1 lb chicken breast (cut into small cubes or strips)
Instructions
- Heat oil in wok.
- Add curry paste and sambal oelek and fry for one minute.
- Add chicken and stir fry for around 4 minutes, or til golden.
- Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
- Serve on a bed of rice with lemon wedges and roti bread.
- (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).