{"id":278555,"date":"2018-05-13T09:21:00","date_gmt":"2018-05-13T07:21:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/risotto-with-green-curry-and-grilled-duck-breast"},"modified":"2018-05-13T09:21:00","modified_gmt":"2018-05-13T07:21:00","slug":"risotto-with-green-curry-and-grilled-duck-breast","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/risotto-with-green-curry-and-grilled-duck-breast\/","title":{"rendered":"Risotto with green curry and grilled duck breast"},"content":{"rendered":"
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\nI regularly teach Thai cooking classes and it’s often that I end up with an extra spoonful or two of homemade green curry paste. I’ve been thinking about making a green curry risotto for a long time, because the flavors and textures blend perfectly, even though we’re not in anything traditional here, but completely delicious! For the duck, I really wanted to suggest this new cooking method that I think is great. I had seen it in a restaurant almost 3 years ago and put it in a corner of my mind. Here it is at last and it will allow you to obtain a very fine and visual cut grilled duck breast. <\/div>\n<\/div>\n
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<\/a>Recipe for 4 people:<\/p>\n

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