INGREDIENTS
1 tbsp
oil
1 1/2 tbsp
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red curry paste
8 oz
boneless and skinless chicken breast, cut into cubes
6
baby carrots
6 oz
zucchini, cut into quarters
80 milliliters
coconut milk
1/4 cup
water
2 tsp
palm sugar or white sugar (to taste)
1/2 tsp
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fish sauce