{"id":114,"date":"2009-05-10T16:46:54","date_gmt":"2009-05-10T20:46:54","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=114"},"modified":"2013-06-16T22:09:10","modified_gmt":"2013-06-17T02:09:10","slug":"shrimp-and-veggie-green-curry","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=114","title":{"rendered":"Shrimp and Veggie Green Curry"},"content":{"rendered":"<p><em>I have to be in the mood for Thai food but when I am, I often find it difficult to choose between noodles and rice! Of all South East Asian cuisines, Thai food is perhaps the most balanced with salty, sweet, sour and spicy flavours in every bite.\u00a0 Perhaps their Buddhist culture, that values balance, is reflected in their food. I really want to attend a three-day <a href=\"http:\/\/www.siamcookingschool.com\">cooking school in thailand<\/a> if I have the chance.<\/em><\/p>\n<p><strong>Total time: 25 minutes<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-115\" title=\"Green curry\" alt=\"Green curry\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/img_5608.jpg\" width=\"440\" height=\"330\" \/><\/p>\n<p><strong>Ingredients<br \/>\n<\/strong>12-15 large shrimp<br \/>\n1 Japanese eggplant, cubed<br \/>\n1 small carrot, cubed (optional)<br \/>\n1\/2 cup fennel, cubed (optional)<br \/>\n1\/2 red onion, diced<br \/>\n2 green onions, sliced<br \/>\n2-3 tbsp oil<br \/>\nCoriander leaves to garnish<\/p>\n<p><strong>Green curry<br \/>\n<\/strong>1 tbsp oil<br \/>\n2 tbsp prepared green curry paste<br \/>\n1 tbsp fish sauce<br \/>\n1 can coconut cream<br \/>\n1 stick lemon grass, lightly pounded<br \/>\n1 tbsp brown sugar<\/p>\n<p><strong>Instructions<\/strong><br \/>\nIn a saucepan, saut\u00e9 onions, carrots, fennel till light golden (around 5-7 minutes), add in the eggplant and saut\u00e9 until softened. Meanwhile, in a pot, fry the green curry paste for a minute, add in the fish sauce, coconut cream, brown sugar and lemon grass and bring to a boil. Add the softened veggies into the sauce, add in the shrimp and simmer for 10 minutes until the shrimp are cooked through and all ingredients are well mixed.\u00a0 Discard the lemon grass, garnish with coriander leaves and serve with Thai red rice ( or sticky white rice).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have to be in the mood for Thai food but when I am, I often find it difficult to choose between noodles and rice! Of all South East Asian cuisines, Thai food is perhaps the most balanced with salty, sweet, sour and spicy flavours in every bite.\u00a0 Perhaps their Buddhist culture, that values balance, &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=114\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":115,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[35,28,8,26],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-114","6":"format-standard","7":"has-post-thumbnail","8":"category-main-courses","9":"post_tag-eggplant","10":"post_tag-shrimp","11":"post_tag-spicy","12":"post_tag-thai"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=114"}],"version-history":[{"count":15,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":864,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions\/864"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/115"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}