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Equipment

  • Cutting board
  • Knife

Ingredients

  • 1 tbsp peanut butter
  • 1 inch ginger peeled, roughly chopped

Instructions

  • In a food processor or blender, add the curry paste ingredients and blend well. Store extra paste in the fridge for 7-10 days or freeze for later use.

Sauce:

  • first step

Stir-Fry