YIELD: 24 servings MARINADE: 6 cups unsweetened coconut milk 1 3/4 cups soy sauce 9 oz. brown sugar 1.5 oz. Thai red curry paste 7 lbs. 8 oz. chicken breasts, boned and skinned PEANUT SAUCE: 1/4 cup peanut oil 1 1/2 oz. garlic, minced 1 1/2 oz. Thai red curry paste 3 1/2 cups unsweetened coconut milk 2 1/2 cups chunky peanut butter 3 Tbsps. soy sauce 3 Tbsps. mint, chopped 3 Tbsps. cilantro, chopped 1. In large bowl, combine marinade ingredients. 2. Pound chicken breasts slightly; cut ...

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