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Foraging with Alexis Nikole Nelson.
We temper pungent, spicy Thai red curry paste with butter and add freshness with lime zest before smearing the paste under the the skin of a whole chicken just before roasting. Serve with rice, along with mango salad, stir-fried vegetables or boiled sweet potatoes.
tablespoons (½ stick) salted butter, softened
tablespoons grated lime zest, plus lime wedges to serve
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