{"id":882,"date":"2024-09-07T15:13:00","date_gmt":"2024-09-07T13:13:00","guid":{"rendered":"https:\/\/fransandersson.dk\/mad\/?p=882"},"modified":"2024-08-26T12:43:33","modified_gmt":"2024-08-26T10:43:33","slug":"thai-kylling-med-lime-og-kokos","status":"publish","type":"post","link":"https:\/\/fransandersson.dk\/mad\/thai-kylling-med-lime-og-kokos\/","title":{"rendered":"Thai kylling med lime og kokos"},"content":{"rendered":"
<\/div>
\n \n<\/div>\n
\n\t\n\t\n<\/div>\n\n \n\n\n
<\/div>\n
Antal:<\/b> <\/span>4<\/span> personer<\/span><\/span><\/div><\/div>\n\n\n\n
<\/div>\n\n

Ingredienser<\/h3>
  • 450<\/span> g<\/span> kyllingebryst<\/span><\/li>
  • 2<\/span> tsk <\/span> panang karry<\/span><\/li>
  • 1<\/span> stk<\/span> r\u00f8d peber<\/span> i sm\u00e5 stykker<\/span><\/li>
  • 1<\/span> bundt<\/span> koriander<\/span> frisk<\/span><\/li>
  • 1<\/span> spsk<\/span> fiskesauce<\/span><\/li>
  • 1<\/span> spsk<\/span> palmesukker<\/span><\/li>
  • 1<\/span> l<\/span> kokosm\u00e6lk<\/span><\/li>
  • 1<\/span> bundt<\/span> for\u00e5rsl\u00f8g<\/span> fint snittet<\/span><\/li>
  • 3<\/span> stk<\/span> lime<\/span> i b\u00e5de<\/span><\/li>
  • 3<\/span> stk<\/span> kaffir limeblade<\/span><\/li><\/ul><\/div><\/div>\n

    S\u00e5dan g\u00f8r du<\/h3>
    • P\u00e5 en pande ved medium varme steges kyllingebryst gyldent. Krydres med salt og peber. Stil dem til side n\u00e5r de er f\u00e6rdige.<\/span><\/div><\/li>
    • I en stor gryde steges panang karry i lidt olie i 30 sekunder. <\/span><\/div><\/li>
    • Tils\u00e6t r\u00f8d peber og limeblade og steg videre under omr\u00f8ring i et minut.<\/span><\/div><\/li>
    • Tils\u00e6t kokosm\u00e6lk, saften fra 2 lime, koriander, palmesukker og fiskesauce. <\/span><\/div><\/li>
    • Lad rettet simre i 20 minutter. <\/span><\/div><\/li>
    • Inden servering blandes for\u00e5rsl\u00f8g i og limeblade fjernes hvis muligt.<\/span><\/div><\/li>
    • Sk\u00e6r kylling ud i skiver og server oven p\u00e5 sovsen med ris til.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":880,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[92],"tags":[],"class_list":["post-882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/882","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/comments?post=882"}],"version-history":[{"count":2,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/882\/revisions"}],"predecessor-version":[{"id":907,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/882\/revisions\/907"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media\/880"}],"wp:attachment":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media?parent=882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/categories?post=882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/tags?post=882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}