{"id":38505,"date":"2013-02-10T00:55:09","date_gmt":"2013-02-10T05:55:09","guid":{"rendered":"http:\/\/c81a543827f065b70420f90e6a46e8f3_d41d8cd98f00b204e9800998ecf8427e"},"modified":"2013-02-10T00:55:09","modified_gmt":"2013-02-10T05:55:09","slug":"thai-beef-curry-recipe-2","status":"publish","type":"post","link":"https:\/\/recipes2repin.com\/thai-beef-curry-recipe-2\/","title":{"rendered":"Thai Beef Curry Recipe"},"content":{"rendered":"<p><img decoding=\"async\" alt=\"\" src=\"http:\/\/recipes2repin.com\/files\/2013\/02\/54be4c135c51abcec73e6df63d73c4f4.jpg\"  nopin=\"nopin\"  \/><br \/>\n<div id=\"pressrelease-link-38505\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 38505, 'Show Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-38505\">Show Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-38505\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"> <\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 Tbs. vegetable oil<\/li>\n<li>1-1\/2 lb. beef sirloin tips<\/li>\n<li>Kosher salt and freshly ground black pepper<\/li>\n<li>1\/2 cup thinly sliced shallots (about 2 medium-large)<\/li>\n<li>1\/4 cup finely chopped fresh ginger<\/li>\n<li>1 to 2 tsp. Thai red curry paste<\/li>\n<li>1\/2 cup low-salt canned chicken broth<\/li>\n<li>1 13-1\/2-oz. can unsweetened coconut milk<\/li>\n<li>1 Tbs. fish sauce<\/li>\n<li>1-1\/2 cups frozen sugar snap peas<\/li>\n<li>1 large lime, zest finely grated and fruit cut into wedges<\/li>\n<li>1\/3 cup chopped fresh cilantro<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Heat the oil in a 10-inch straight-sided saut\u00e9 pan over medium-high heat. Season the sirloin tips with salt and pepper and sear the meat in batches until nicely browned on two sides, 1 to 2 minutes per side. Transfer to a plate.<\/li>\n<li>Reduce the heat to medium. Add the shallots to the pan and cook until just tender and lightly browned, 2 to 4 min. Add the ginger and cook, stirring, until fragrant, about 1 min. Add the curry paste and cook, stirring, about 30 seconds. Stir in 1\/4 cup of the broth, scraping up any bits that are stuck to the pan. Add 1\/3 cup of the coconut milk, stirring until the curry paste has blended in completely. Stir in the remaining coconut milk and broth. Add the fish sauce.<\/li>\n<li>Increase the heat to medium high. Return the beef to the pan (along with any juices), stir, and simmer until the meat is just cooked through, 8 to 12 min.<\/li>\n<li>Take the pan off the heat. Remove the meat and transfer to a cutting board. Stir the sugar snap peas into the sauce and cover the pan. Let the meat rest for 1 min., then slice it thinly across the grain; return it to the pan along with the lime zest. If necessary, return the pan to medium heat until the peas are thawed and\u00a0 heated through.<\/li>\n<li>Portion the curry into four warm bowls, sprinkle with the cilantro, and serve with the lime wedges.<\/li>\n<li>I suggest serving on a bed of hot jasmine rice.<\/li>\n<\/ol>\n<p> <\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/recipes2repin.com\/files\/2012\/12\/b97b5ce1a0123b6a86c7c42d8f1ff178.jpg\"><\/p>\n<h2><\/h2>\n[showhide type=\"pressrelease\" more_text=\"Show Recipe\" less_text=\"\"]\n<h3>Ingredients<\/h3>\n<ul>\n<li>650 grams of beef, sliced<\/li>\n<li>50 grams of red curry paste<\/li>\n<li>300 ml of coconut milk<\/li>\n<li>1 large tomato, cut into wedges<\/li>\n<li>1\/2 of zucchini, sliced<\/li>\n<li>1 potato, sliced<\/li>\n<li>lemon and basil leaves for garnish\n<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Pour 150 ml of coconut milk into wok, add red curry paste, bring to boil, cook till oil appears on the surface.<\/li>\n<li>Add beef, mix well, reduce heat, simmer 20 minutes.<\/li>\n<li>Add remaining coconut milk, bring to boil and add vegetables. Keep simmering till vegetables are cooked.<\/li>\n<li>Serve with jasmine rice, garnished with lemon and basil leaves.\n<\/li>\n<\/ol>\n<p> [\/showhide]<a rel=\"nofollow\" target=\"_blank\" href=\"http:\/\/opensourcefood.com\/people\/Paula\/recipes\">Author<\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts\/38505"}],"collection":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/comments?post=38505"}],"version-history":[{"count":0,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts\/38505\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/media?parent=38505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/categories?post=38505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/tags?post=38505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}