{"id":301,"date":"2015-12-15T10:01:14","date_gmt":"2015-12-15T10:01:14","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=301"},"modified":"2022-10-30T04:19:44","modified_gmt":"2022-10-30T04:19:44","slug":"thai-coconut-curry","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/thai-coconut-curry\/","title":{"rendered":"Thai Coconut Curry"},"content":{"rendered":"
\"Thai
Steamed Barramundi fillet with Thai Coconut Curry, Basmati rice and sauteed vegetables<\/figcaption><\/figure>\n

I love South East Asian food. Something about the flavors of lemon grass, Thai basil, Kafir lime, galangal, the wonderful leaves…. oh and how can I forget the coconut milk! Recently when I was searching for recipes, I came across this <\/a>one. I was actually in the mood to eat Thai red curry, and was only looking for interesting options, but this one swept me off my feet. I just HAD to make it!<\/p>\n

So I sent my guy scurrying down to get the stuff. And boy what a delight this was. I write this recipe more because I want to have it on hand at all times than any desire to share. Use the sauce as an accompaniment to vegetarian or non vegetarian meals. I served it on top of a Barramundi fillet.<\/p>\n

Makes enough for 4
\nTime taken: 30 min<\/p>\n

Ingredients<\/h2>\n

1 tbsp dark sesame oil
\n2 tbsp minced peeled fresh ginger
\n4 garlic cloves, minced
\n1 cup finely chopped red bell pepper
\n1 cup chopped scallions or spring onions
\n1 tsp garam masala<\/em> or curry powder
\n2 tsp red curry paste
\n1\/2 tsp ground cumin
\n4 tsp soy sauce
\n1 tbsp palm sugar
\n2 tsp Asian fish sauce (I used oyster sauce)
\n1 (14-ounce) can coconut milk
\n1\/4 cup chopped fresh coriander or cilantro
\nSalt<\/p>\n

Instructions<\/h2>\n

Heat oil in a wok, add ginger and garlic; cook 1 minute. Add bell pepper and scallions; cook for another couple of minutes.<\/p>\n

Stir in curry powder, curry paste, and cumin; cook 1 minute.<\/p>\n

Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil).<\/p>\n

Remove from heat; stir in cilantro or basil if using.<\/p>\n

Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

I love South East Asian food. Something about the flavors of lemon grass, Thai basil, Kafir lime, galangal, the wonderful leaves…. oh and how can I forget the coconut milk! Recently when I was searching for recipes, I came across this one. I was actually in the mood to eat Thai red curry, and was … Continue reading Thai Coconut Curry<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"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","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,4,24],"tags":[37,36,15],"class_list":["post-301","post","type-post","status-publish","format-standard","hentry","category-allposts","category-mains","category-sides","tag-asian","tag-curries","tag-thai"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-4R","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":1,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/301\/revisions"}],"predecessor-version":[{"id":589,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/301\/revisions\/589"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}