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MSKEESH's Photo MSKEESH Posts: 296
4/30/14 11:45 A

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Sounds really good and simple enough to make on a busy weeknight!

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LOSER05's Photo LOSER05 SparkPoints: (671,182)
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4/3/14 6:12 P

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sounds good...Thanks for posting emoticon

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LEHJOON's Photo LEHJOON SparkPoints: (3,315)
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4/3/14 4:56 P

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Sorry, I posted in the wrong place (twice!) and can't figure out how to delete this double post :(

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LEHJOON's Photo LEHJOON SparkPoints: (3,315)
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4/3/14 4:53 P

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I don't really measure things when I cook, but this should be pretty close.


Panang Curry
Serves 4-6

evoo
6-8 chicken breast tenderloins (or substitute tofu)
1 red bell pepper, thinly sliced
1 c snow peas, trimmed
3 T soy sauce (or tamari) divided
3 T ginger paste or fresh grated ginger
3 cloves garlic, minced
2 T peanut sauce
1/4 c peanut butter
2 oz green curry paste
2 cans coconut milk (I use one regular and one reduced fat)
3 c jasmine rice (dry), steamed, for serving

If you like, sesame oil, soy sauce or tamari, and sriracha sauce, for serving.

Heat evoo, minced garlic, and ginger paste in a wok over medium heat. Add chicken breast tenderloins, and drizzle 1T soy sauce over them, and cook almost through. Remove from wok and set aside. Add red peppers and snow peas to wok, toss and let cook for a minute while you cut your chicken into smaller pieces. Add peanut sauce, green curry paste, coconut milk, peanut butter and remaining soy sauce to wok. Stir until mixed well. Incorporate chicken. Cover and let simmer over medium-low heat for 6-8 minutes until chicken is cooked through.

Serve over steamed rice.

Edited by: LEHJOON at: 4/25/2014 (16:55)
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