{"id":2804,"date":"2009-03-29T19:51:28","date_gmt":"2009-03-30T00:51:28","guid":{"rendered":"http:\/\/ibiblio.org\/pjones\/blog\/?p=2804"},"modified":"2009-03-29T19:51:28","modified_gmt":"2009-03-30T00:51:28","slug":"vegetarian-thai-red-curry","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/pjones\/blog\/vegetarian-thai-red-curry\/","title":{"rendered":"Vegetarian Thai Red Curry"},"content":{"rendered":"<p>I whipped this up tonight and added rice noodles (pad thai) at the end cooking them as in a stirfry. This recipe is for Elizabeth C who requested it and from several Thai sources online.<\/p>\n<p>You need:<\/p>\n<p>Olive oil for sauteing<br \/>\n1 red onion chopped<br \/>\n3 or 4  garlic cloves minced<br \/>\nat least a tablespoon of fresh ginger root minced. I use more<br \/>\nA selection of chopped veggies &#8211; I used peas, bok choi, and broccoli<br \/>\n1 can of low fat coconut milk<br \/>\n2 tablespoons of Taste of Thai or Tommy Tang red curry paste<br \/>\n1.5 tablespoons of Thai fish sauce<br \/>\nmaybe half a cup water as and if needed<br \/>\nLime juice and zest from half a lime<br \/>\nPad Thai (rice noodles)<br \/>\nBasil leaves for garnishing<br \/>\nGreen onions for garnish<br \/>\nServe with the other lime half sliced as you choose.<\/p>\n<p>Prepare the Pad Thai noodles for stirfry (most boxes or bags will have directions) usually by soaking in hot water<br \/>\nIn a deep pot, heat the oil then stirfry the garlic and onion until the onion is transparent.<br \/>\nThen add ginger then veggies and stirfry until cooked yet crunchy.<br \/>\nNow add the coconut milk, red curry paste, fish sauce and some of the chopped basil leaves<br \/>\nBring to a light boil and stir well then add the Pad Thai noodles<br \/>\nCook for about 2 or 3 minutes stirring well.<br \/>\nServe with green onion and basil garnish and lime sections.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I whipped this up tonight and added rice noodles (pad thai) at the end cooking them as in a stirfry. This recipe is for Elizabeth C who requested it and from several Thai sources online. You need: Olive oil for sauteing 1 red onion chopped 3 or 4 garlic cloves minced at least a tablespoon [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2804","post","type-post","status-publish","format-standard","hentry","category-general","post-preview"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/posts\/2804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/comments?post=2804"}],"version-history":[{"count":1,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/posts\/2804\/revisions"}],"predecessor-version":[{"id":2805,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/posts\/2804\/revisions\/2805"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/media?parent=2804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/categories?post=2804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/tags?post=2804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}