{"id":299,"date":"2017-08-26T20:51:20","date_gmt":"2017-08-27T00:51:20","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=299"},"modified":"2017-08-26T21:41:41","modified_gmt":"2017-08-27T01:41:41","slug":"sashimi-salmon-red-curry","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2017\/08\/26\/sashimi-salmon-red-curry\/","title":{"rendered":"Sashimi Salmon Red Curry"},"content":{"rendered":"<p>This is another recipe from the &#8216;Quick &amp; Delicious&#8217; cooking class we took at the Sydney Seafood School in Pyrmont. It&#8217;s so good and easy!!<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>350g sashimi-grade salmon, skin off<\/li>\n<li>1\/4 cup vegetable oil<\/li>\n<li>1\/2 cup curry paste (or bit more for more spiciness and flavour)<\/li>\n<li>2 x packets oyster mushrooms<\/li>\n<li>200g sugar snap peas, snow peas, or green beans<\/li>\n<li>400 ml coconut milk<\/li>\n<li>1 lime, juiced<\/li>\n<li>2 tsp fish sauce<\/li>\n<li>1\/2 cup coriander leaves (optional)<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li>Cut salmon into bite-sized chunks (less than 1 inch squares), cover, and set aside at room temperature<\/li>\n<li>Slice mushrooms into bite-sized pieces<\/li>\n<li>Heat oil in wok at medium heat, then add curry paste. Stir to combine and cook over medium heat for about 5 mins, until paste smells aromatic and a thin layer of oil floats to the top<\/li>\n<li>Add mushrooms and peas\/beans to paste, stir well to coat<\/li>\n<li>Reduce heat to low, cover and cook for 3 mins<\/li>\n<li>Increase heat to medium, add coconut milk. Stir well<\/li>\n<li>Bring to boil, add salmon. Turn off heat, quick stir to combine, then cover and remove from heat.<\/li>\n<li>Leave to rest for 3 mins, remove cover<\/li>\n<li>Add fish sauce and lime to taste and stir<\/li>\n<li>Garnish with coriander leaves (not parsley leaves like I mistakenly used in the photo!) if desired<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is another recipe from the &#8216;Quick &amp; Delicious&#8217; cooking class we took at the Sydney Seafood School in Pyrmont. It&#8217;s so good and easy!! Ingredients 350g sashimi-grade salmon, skin off 1\/4 cup vegetable oil 1\/2 cup curry paste (or bit more for more spiciness and flavour) 2 x packets oyster mushrooms 200g sugar snap [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":304,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/299"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=299"}],"version-history":[{"count":3,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/299\/revisions"}],"predecessor-version":[{"id":303,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/299\/revisions\/303"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/304"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}