{"id":9309,"date":"2009-11-16T22:22:46","date_gmt":"2009-11-17T03:22:46","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9309"},"modified":"2009-11-16T22:23:56","modified_gmt":"2009-11-17T03:23:56","slug":"red-coconut-curry-with-tofu%e8%b1%86%e8%85%90%e5%85%a5%e3%82%8a%e3%83%ac%e3%83%83%e3%83%89%e3%82%b3%e3%82%b3%e3%83%8a%e3%83%83%e3%83%84%e3%82%ab%e3%83%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9309&lang=en","title":{"rendered":"Red Coconut Curry with Tofu
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\"IMG_9036\"<\/a><\/p>\n

Red Coconut Curry with Tofu<\/strong>
\nDinner November 13, 2009<\/em><\/p>\n

Terry and I loved this curry. This was the first time I made Thai red curry. I’ve made green curry before, but never tried red curry. I think red is a bit milder than green, but I can be wrong. This curry does not have any meat but it was very flavorful and satisfying. Terry, who usually doesn’t like to eat left-over, asked for this next day!<\/p>\n

Red Coconut Curry with Tofu
\n1. Cook minced garlic and ginger with salad oil in a pot.
\n2. Add cut vegetables (I used onion, green\/red peppers, mushroom, carrot) and saute for a few minutes.
\n3. Add water just to cover the vegetables. Boil and then turn down to low heat. Cover and simmer for another few minutes until the vegetables are tender but not too soft.
\n4. Put chicken base, pureed canned tomato, Thai red curry paste (store bought jar), unsweetened coconut milk, brown sugar, fish sauce. Salt and pepper.
\n5. Add bock choy and diced tofu.
\n6. Serve over white rice. Sprinkle chopped green onion and cilantro. <\/p>\n

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Red Coconut Curry with Tofu Dinner November 13, 2009 Terry and I loved this curry. This was the first time I made Thai red curry. I’ve made green curry before, but never tried red curry. I think red is a bit milder than green, but I can be wrong. This curry does not have any […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,11],"tags":[],"class_list":["post-9309","post","type-post","status-publish","format-standard","hentry","category-other","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9309"}],"version-history":[{"count":29,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9309\/revisions"}],"predecessor-version":[{"id":9394,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9309\/revisions\/9394"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}