ngredients:
For the Chicken Skewers:
2 pounds chicken breast, cut into strips
1 tablespoon Thai red curry paste
1 cup coconut milk
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 lime, juiced
Salt and pepper, to taste
For the Coconut Peanut Sauce:
½ cup creamy peanut butter
¼ cup coconut milk
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon Thai red curry paste
½ teaspoon grated ginger
Water, as needed to thin the sauce
Instructions:
ONE POT MEXICAN RICE CASSEROLE
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