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This meal starts with a creamy curry sauce—bright, vibrant, and slightly sweet—that we pair with chicken breasts, rice, and sautéed sugar snap peas. Our panang curry—a play on the traditional Thai suace—uses cashews for a mild nuttiness, lemongrass and lime for bright acidity, and coconut milk for creaminess. This sauce is an easy way to bathe mild proteins and vegetables in full, intense flavors. Put the chicken into a bag with this sauce and sous vide it. This is a fully flavored weeknight meal, satisfying without requiring much work from you.