feat: created recipe files

recipes/Thai Red Curry.md

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+---
+title: "Thai Red Curry"
+draft: true
+---
+# Makes 4-6 servings
+### notes 
+- thai basil is preferred over regular basil
+- oil should bubble gently around chopstick when ready for frying tofu
+
+## Ingredients 
+- [ ] coconut milk 2 cans (full fat)
+- [ ] thai red curry paste 2-3 tablespoons [^1]
+- [ ] firm tofu 1 block
+- [ ] bell pepper 1 large, sliced
+- [ ] sugar snap peas 1 cup (or frozen peas)
+- [ ] bamboo shoots 1 can, drained and chopped
+- [ ] thai basil 1 large bunch
+- [ ] garlic 3-4 cloves, minced
+- [ ] onion 1 medium, sliced or diced [^2]
+- [ ] soy sauce 1-2 tablespoons
+- [ ] vegetable oil for frying
+- [ ] coconut oil 1 tablespoon (or neutral oil)
+### optional vegetables
+- [ ] mushrooms any kind
+- [ ] mock duck (seitan), drained
+- [ ] chinese eggplant or thai eggplants, chopped
+- [ ] carrots, sliced
+
+## Tools 
+- deep pan or wok
+- separate pan for frying
+- wooden chopstick (for oil temp test)
+- paper towels
+
+## Steps
+- chop tofu into cubes and pat dry with towel or paper towels
+- heat oil for frying in separate pan until wooden chopstick bubbles gently when inserted
+- deep fry tofu cubes until golden and crispy, then set aside
+- heat coconut oil in large pan on medium-low heat
+- add onion and sauté until softened
+- add garlic and cook for 1 minute
+- add 1 cup of coconut milk and curry paste
+- cook until oil starts to separate and mixture turns red
+- add remaining coconut milk, fried tofu, and all vegetables (drain canned vegetables first)
+- add soy sauce for umami
+- cook briefly to infuse curry flavor into ingredients
+- taste and add more coconut milk if too spicy
+- turn off heat
+- add large amount of thai basil and stir until wilted
+- serve over rice, noodles, or eat plain
+- share with friends
+
+#recipe/dinner #diet/vegan/optional #diet/vegetarian
+
+[^1]: adjust amount based on spice preference and brand strength
+[^2]: not traditional but adds good flavor