{"id":1933,"date":"2011-01-12T10:25:26","date_gmt":"2011-01-12T18:25:26","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1933"},"modified":"2011-01-12T10:25:26","modified_gmt":"2011-01-12T18:25:26","slug":"soba-noodle-salad-with-thai-red-curry-paste","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1933","title":{"rendered":"Soba Noodle Salad with Thai Red Curry Paste"},"content":{"rendered":"

From Food and Wine Magazine<\/em><\/p>\n

1 TBSP vegetable oil<\/p>\n

1 TBSP Thai red curry paste<\/p>\n

1 \u2013 14 oz. can whole tomatoes, drained and chopped, juices reserved<\/p>\n

\u00be cup chicken stock low-sodium broth<\/p>\n

\u00be cup unsweetened coconut milk<\/p>\n

2 TBSP light brown sugar<\/p>\n

1 TBSP fresh lime juice<\/p>\n

1 tsp Asian fish sauce<\/p>\n

1 lb. bok choy, stems thinly sliced, leaves<\/p>\n

6 oz. soba noodles<\/p>\n

2 TBSP thinly sliced pickled ginger<\/p>\n

1 TBSP toasted sesame seeds<\/p>\n

\u00bd cup roasted cashews<\/p>\n

\u00bd cup mung bean sprouts<\/p>\n

1 scallion, thinly sliced<\/p>\n

In a medium saucepan, heat the oil.\u00a0 Add the red curry paste and cook over moderately high heat, stirring until fragrant, about 30 seconds.\u00a0 Add the tomatoes and their juices and boil over moderately high heat until reduced to \u00be cup, about 4 minutes.\u00a0 Add the chicken stock, coconut milk and brown sugar; simmer, stirring occasionally until reduced to 1 \u00bd cups, about 7 minutes.\u00a0 Remove from heat and stir in the lime juice and fish sauce. *Sauce can be made up to 2 days in advance and stored in the fridge.\u00a0 Bring to room temperature before serving.<\/p>\n

Bring a large pot of salted water to a boil.\u00a0 Add the bok choy stems and leaves to the boiling water and cook until crisp-tender, about 1 minute.\u00a0 Using a slotted spoon, transfer the bok choy to a colander and drain well.<\/p>\n

Add the soba noodles to the boiling water and cook until al dente.\u00a0 Drain and rinse the soba noodles in a colander under cold water.\u00a0 Let stand fro 5 minutes, tossing occasionally until dry.<\/p>\n

Transfer the soba to a large bowl.\u00a0 Add the ginger and sesame seeds, 1 cup of the red curry and bok choy; toss well.\u00a0 Drizzle with remaining sauce and garnish with the cashews, sprouts and scallions.\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

From Food and Wine Magazine 1 TBSP vegetable oil 1 TBSP Thai red curry paste 1 \u2013 14 oz. can whole tomatoes, drained and chopped, juices reserved \u00be cup chicken stock low-sodium broth \u00be cup unsweetened coconut milk 2 TBSP light brown sugar 1 TBSP fresh lime juice 1 tsp Asian fish sauce 1 lb.…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1933","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1933"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1933\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}