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Coconut Curry


1.5 T matsaman curry paste or red curry paste
1 tsp olive oil
2 T fish sauce
2 T Splenda granular
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 cup frozen green peas
1/2 red onion, sliced into strips
1 cup light coconut milk
12 oz raw jumbo shrimp or 8 oz lean beef, thinly sliced
(rice to serve curry over, if desired)



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