{"id":1595,"date":"2012-06-25T15:46:20","date_gmt":"2012-06-25T19:46:20","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=1595"},"modified":"2012-06-25T15:46:20","modified_gmt":"2012-06-25T19:46:20","slug":"red-thai-curry-and-radish-salad","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2012\/06\/red-thai-curry-and-radish-salad\/","title":{"rendered":"Red Thai Curry and Radish Salad"},"content":{"rendered":"<p><em>Vary the amount of curry to taste. On Sunday, I used the equivalent of about 1-1\/2 T curry paste in this recipe. Traditionally, thai curry would use all coconut milk, but using half coconut milk and half stock makes it a little less rich. Traditional thai curry also uses fish paste, but I left it out to make it vegetarian. You can use any appropriate vegetables. I used red peppers to add to the redness, but the cherry tomatoes are always a great touch. If you work quickly, you can complete the curry in a half hour, while the rice is cooking.<\/em><\/p>\n<p>Serves 4<\/p>\n<p>1 to 2 T Thai red curry paste<br \/>\n1c coconut milk<br \/>\n1c stock (vegetable or chicken)<br \/>\n1\/2t palm sugar (you can use regular sugar if you must)<\/p>\n<p>1 carrot, sliced at an angle<br \/>\n1 red onion, sliced in strips<br \/>\n1 red pepper, sliced in strips<br \/>\n1\/2 lb green beans, trimmed and cut in half<br \/>\n1\/2 lb tofu or chicken<br \/>\n16 cherry tomatoes<\/p>\n<p>1c jasmine rice, cooked separately<\/p>\n<p>1. Saut\u00e9 onion for 5 minutes.<br \/>\n2. Push onions to side, add curry paste and stir, saut\u00e9 one more minute.<br \/>\n3. Add coconut milk, broth, sugar.<br \/>\n4. Bring to a boil &amp; simmer 2 minutes<br \/>\n5. Add veg and protein and simmer 10-20 min.<br \/>\n6. Add cherry tomatoes, cook 2 more minutes, taste and add salt if needed, and serve with rice.<\/p>\n<p>Radish Salad<\/p>\n<p>2-4 radishes, sliced in disks or half or quarter moons depending on size.<br \/>\n1-2 scallions, white part, minced<br \/>\n1\/4 avocado, diced very small<\/p>\n<p>1\/2 lemon<br \/>\n2T olive oil<br \/>\n1\/4t salt<br \/>\n1\/4t pepper<\/p>\n<p>Combine radishes, scallions and avocado and toss well.<br \/>\nSqueeze lemon juice over salad, drizzle on oil, and sprinkle with salt and pepper.<br \/>\nToss well.<\/p>\n<p>&#8211;<em>Prepared with our help by Phil on May 27, 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vary the amount of curry to taste. On Sunday, I used the equivalent of about 1-1\/2 T curry paste in this recipe. Traditionally, thai curry would use all coconut milk, but using half coconut milk and half stock makes it a little less rich. Traditional thai curry also uses fish paste, but I left it [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1595"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=1595"}],"version-history":[{"count":2,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1595\/revisions"}],"predecessor-version":[{"id":1597,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1595\/revisions\/1597"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=1595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=1595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=1595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}