{"id":11611,"date":"2021-10-10T15:31:03","date_gmt":"2021-10-10T15:31:03","guid":{"rendered":"http:\/\/forkranger.com\/?p=11611"},"modified":"2022-04-15T12:19:47","modified_gmt":"2022-04-15T12:19:47","slug":"thaise-pinda-curry","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/nl\/recipe\/thaise-pinda-curry\/","title":{"rendered":"Thaise Pinda Curry"},"content":{"rendered":"\n\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’55’ more=”]<\/p>\n\t

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]<\/p>\n\t

Ingredients<\/p>\n\t

4 servings<\/p>\n\t300 g
\n2
\n1
\n1
\n200 g\n\tBasmati rice
\nCarrots
\nBroccoli
\nBell pepper
\nPeas\n\t20 g
\n1
\n1 TBL sp
\n1 TBL sp
\n600 ml
\n1 tea sp
\n2 tea sp
\n1 tea sp
\n1 TBL sp
\n2 tea sp
\n1 tea sp
\n2 cloves\n\tGinger
\nLime (for lime juice)
\nSoy sauce
\nPeanut butter
\nCoconut milk
\nChilli flakes
\nCumin
\nPaprika powder
\nCurry powder
\nTurmeric
\nLemongrass powder
\nGarlic\n\t

Prep<\/p>\n\t

5 min<\/p>\n\t

    \n
  1. Mince garlic<\/li>\n
  2. Cut carrots into long and thin strips<\/li>\n
  3. Cut bell pepper into long and thin stripes<\/li>\n
  4. Cut broccoli into florets<\/li>\n<\/ol>\n\t

    Cook<\/p>\n\t

    25 min<\/p>\n\t\t\t\t\"pan\n\t

    Saut\u00e9 ginger, garlic and carrots<\/strong><\/p>\n\t

    medium heat ~3 min, season with salt and pepper<\/p>\n\t

    Add bell pepper and broccoli<\/strong><\/p>\n\t

    medium heat ~4 min<\/p>\n\t\t\t\t\"pan\n\t

    Cook rice<\/strong><\/p>\n\t

    ~10 min<\/p>\n\t\t\t\t\"pan\n\t

    Add cumin, chili flakes, curry powder, paprika powder, turmeric, lemongrass powder<\/strong><\/p>\n\t

    mix well ~1 min<\/p>\n\t

    Add coconut milk, peanut butter, soy sauce<\/strong><\/p>\n\t

    medium heat ~10 min, cover with a lid and simmer<\/p>\n\t

    Squeeze lime and add peas<\/strong><\/p>\n\t

    medium heat ~4 min<\/p>\n\t\t\t\t\"waves\"\n","protected":false},"excerpt":{"rendered":"

    A rich and creamy curry inspired by the Thai ‘Panang’ curry. The soy sauce, peanut butter and coconut milk together with the spices give a great flavour to which you can add many different veggies. You could replace the spices with a Thai curry paste for convenience.<\/p>","protected":false},"author":22,"featured_media":11670,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-11611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"yoast_head":"\nThai Peanut Curry - Fork Ranger<\/title>\n<meta name=\"description\" content=\"A rich and creamy curry inspired by the Thai 'Panang' curry. 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