{"id":128,"date":"2016-08-14T22:17:34","date_gmt":"2016-08-14T22:17:34","guid":{"rendered":"http:\/\/thisimpliesthat.com\/recipes\/?p=128"},"modified":"2016-08-14T22:17:34","modified_gmt":"2016-08-14T22:17:34","slug":"thai-yellow-curry-with-meat-and-potatoes","status":"publish","type":"post","link":"https:\/\/thisimpliesthat.com\/recipes\/thai-yellow-curry-with-meat-and-potatoes\/","title":{"rendered":"Thai Yellow Curry with Meat and Potatoes"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<ul>\n<li>1 pound boneless skinnless chicken breasts, cubed<\/li>\n<li>1\/3 cup <a href=\"http:\/\/thisimpliesthat.com\/recipes\/thai-yellow-curry-paste\/\">yellow curry paste<\/a><\/li>\n<li>10 potatoes, cubed (or two cans of potatoes)<\/li>\n<li>14 oz can coconut cream (coconut milk works fine if you can&#8217;t find coconut cream)<\/li>\n<li>Optional: 2 tsp fish sauce and 2 tbsp brown sugar<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Saute chicken and curry paste for 3-5 minutes.<\/li>\n<li>Add potatoes and stir to coat.<\/li>\n<li>Add coconut cream (and fish sauce and brown sugar, if you&#8217;re including them). \u00a0Simmer for 20-30 minutes or until fully cooked. \u00a0Add water if too thick.<\/li>\n<\/ol>\n<p>We always serve\u00a0it with rice (jasmine or basmati) and toasted naan.<\/p>\n<h2>Comments<\/h2>\n<p>Original recipe also calls for half an onion, sliced and sauteed, as a first step. \u00a0But Hank &amp; I hate onions, so we always skip that. \u00a0Sometimes we add julienned carrots instead. \u00a0We almost always make with canned potatoes, but (of course) the fresh potatoes taste better.<\/p>\n<p>The homemade curry paste is time consuming, but once that is made, the curry itself is fast and easy!<\/p>\n<p>The leftover curry thickens up nicely in the fridge and tastes EVEN BETTER than when it&#8217;s fresh.<\/p>\n<p>Source:\u00a0<a href=\"http:\/\/pinchofyum.com\" target=\"_blank\">pinchofyum.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 pound boneless skinnless chicken breasts, cubed 1\/3 cup yellow curry paste 10 potatoes, cubed (or two cans of potatoes) 14 oz can coconut cream (coconut milk works fine if you can&#8217;t find coconut cream) Optional: 2 tsp fish sauce and 2 tbsp brown sugar Instructions Saute chicken and curry paste for 3-5 minutes. <a href=\"https:\/\/thisimpliesthat.com\/recipes\/thai-yellow-curry-with-meat-and-potatoes\/\"> read more <span class=\"meta-nav\"><\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23],"tags":[31,28,33],"_links":{"self":[{"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/posts\/128"}],"collection":[{"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/comments?post=128"}],"version-history":[{"count":1,"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/posts\/128\/revisions"}],"predecessor-version":[{"id":129,"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/posts\/128\/revisions\/129"}],"wp:attachment":[{"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/media?parent=128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/categories?post=128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thisimpliesthat.com\/recipes\/wp-json\/wp\/v2\/tags?post=128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}