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1 14-ounce can unsweetened coconut milk,* whisked to blend 1 1/4 teaspoons Thai curry paste* 1 large red bell pepper, cut into 1/3-inch-wide strips 1 medium onion, thinly sliced 1 pound chicken tenders, cut crosswise in half 1 tablespoon (packed) brown sugar 1 tablespoon fish sauce (na [...]
Read the recipe at epicurious.com
