![\"PeanutGrilledChicken\"](\"http:\/\/farm3.static.flickr.com\/2441\/3577817216_51fbd5c1be_m.jpg\")
<\/a> ![\"ThaiSpringVeg\"](\"http:\/\/farm4.static.flickr.com\/3612\/3577817140_8dec702cc0_m.jpg\")
<\/a><\/p>\nLast night I made a simple Thai chicken curry, loaded down with veggies: bok choy, carrots, spring onions, radishes, and cilantro.<\/p>\n
Thai Chicken Curry with Spring Vegetables<\/strong> (serves 3-4)<\/p>\n 2 boneless skinless chicken breasts, sliced 2 medium heads (or one large) bok choi Cut the leaves from the bok choi stems, and chop them into separate bowls. Heat 2 tsp oil in a non-stick skillet. Add the chopped bok choi stems, and let them sizzle until starting to brown. Stir briefly and brown a bit more. Tranfer to a large covered bowl. Cook the carrots in a similar manner and move them to the bowl. Heat more oil and add the sliced chicken in a single layer. Cook until opaque. Add the curry paste, cook and stir until fragrant. Add the coconut milk, fish sauce, and lime juice and let it simmer until slightly thickened. Place the bok choi leaves and peanuts in the bowl with the cooked vegetables, and pour the hot chicken with sauce over all. Stir to combine and coat with sauce, the bok choi will wilt nicely.<\/p>\n Serve over rice, topped with onions, radishes, and cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":" One of the things that’s fun about shopping at the farmers’ market is it kind of turns into a game, …<\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,15],"tags":[],"_links":{"self":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/289"}],"collection":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/comments?post=289"}],"version-history":[{"count":2,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/289\/revisions"}],"predecessor-version":[{"id":291,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/289\/revisions\/291"}],"wp:attachment":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/media?parent=289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/categories?post=289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/tags?post=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2-3 T Thai Red Curry Paste (1\/3 – 1\/2 a can)
\n1 small can coconut milk
\n2 T fish sauce
\nJuice of 1 lime
\n1\/2 cup roasted peanuts
\n2 T cooking oil<\/p>\n
\na handful of small carrots, sliced
\n2 green onions, sliced
\nseveral radishes, diced
\na handful of cilantro leaves<\/p>\n