{"id":659,"date":"2017-10-28T10:48:31","date_gmt":"2017-10-28T16:48:31","guid":{"rendered":"http:\/\/olivereats.ca\/?p=659"},"modified":"2017-10-28T10:48:31","modified_gmt":"2017-10-28T16:48:31","slug":"thai-veggie-curry","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2017\/10\/28\/thai-veggie-curry\/","title":{"rendered":"Thai Veggie Curry"},"content":{"rendered":"<p>Thai red curry is full of flavour but less spicy than its green counterpart.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1\/3 c unsalted cashews, toasted<\/li>\n<li class=\"ingredient\">2 tsp vegetable oil<\/li>\n<li class=\"ingredient\">2 &#8211; 3 cloves garlic, minced<\/li>\n<li class=\"ingredient\">3 tbsp of Thai red curry paste OR 3 tbsp (or more) of dried Silk Road Thai red curry powder plus 3 tbsp of Oyster sauce or Fish sauce<\/li>\n<li class=\"ingredient\">1 can (400ml) coconut milk<\/li>\n<li class=\"ingredient\">1\/2 c water<\/li>\n<li class=\"ingredient\">2 tsp grated lime zest<\/li>\n<li class=\"ingredient\">1\/4 c fresh lime juice<\/li>\n<li class=\"ingredient\">1 tbsp packed brown sugar<\/li>\n<li class=\"ingredient\">1\/2 tsp salt<\/li>\n<li class=\"ingredient\">3 heads of baby bok choy, chopped<\/li>\n<li class=\"ingredient\">2 &#8211; 3 pkg of Udon noodles, cooked<\/li>\n<li class=\"ingredient\">1 large carrot julienned<\/li>\n<li class=\"ingredient\">Thai basil leaves, chopped for garnish<\/li>\n<li class=\"ingredient\">3 lime leaves (optional)<\/li>\n<li class=\"ingredient\"><\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Toast cashews in a frying pan a few minutes.\u00a0 Remove, cool, and chop if desired.<\/li>\n<li class=\"instruction\">Heat oil in frying pan on medium heat.\u00a0 Add garlic and cook for 30 seconds.<\/li>\n<li class=\"instruction\">Add curry paste and cook for 1 minute.<\/li>\n<li class=\"instruction\">Add coconut milk and water.\u00a0 Bring to boil over high heat.\u00a0 Reduce heat and simmer for 5 minutes.<\/li>\n<li class=\"instruction\">Add lime zest, lime juice, lime leaves, brown sugar, and salt.<\/li>\n<li class=\"instruction\">Get noodles ready.\u00a0 If fresh, soak in boiling water for 5 minutes.\u00a0 If dry, cook according to instructions.\u00a0 Drain and set aside.<\/li>\n<li class=\"instruction\">Add bok choy and carrots.\u00a0 Cook for 5 minutes.<\/li>\n<li class=\"instruction\">Add noodles and stir gently till warmed through&#8230;3-5 min.<\/li>\n<li class=\"instruction\">Serve in bowls with fresh chopped basil garnish.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to <a href=\"http:\/\/website.com\">Canadian Living magazine <\/a>for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thai red curry is full of flavour but less spicy than its green counterpart.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[10,18],"tags":[],"class_list":["post-659","post","type-post","status-publish","format-standard","hentry","category-entrees","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-aD","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/659"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=659"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/659\/revisions"}],"predecessor-version":[{"id":660,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/659\/revisions\/660"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}