Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ad3f698f9c234903bdd63f25f43b9c4e",
    "updated": "2025-04-23T21:14:19.183Z",
    "title": "Thai-Inspired Green Curry with Abundant Vegetables",
    "subtitle": "DAIRY-FREE, EGG-FREE, GLUTEN-FREE, VEGAN",
    "description": "This green curry is a regular favorite in my kitchen. It's incredibly versatile, allowing me to use whatever protein and vegetables I have available and transform them into a delicious and visually appealing meal that seems much more elaborate than it actually is. While store-bought green curry paste is an option, I find that making it from scratch adds a level of freshness and flavor that's hard to beat, and it only takes a few minutes to prepare.",
    "ingredients": [
      {
        "section": "FOR THE CURRY PASTE",
        "ingredients": [
          "piece lemongrass, tough outer layer removed and discarded, inner part roughly chopped",
          "jalapeño pepper, seeded",
          "shallot, roughly chopped",
          "garlic cloves, peeled",
          "packed fresh cilantro, roughly chopped",
          "freshly squeezed lime juice"
        ]
      },
      {
        "section": "FOR THE CURRY",
        "ingredients": [
          "canola oil, plus more as needed",
          "package tofu, cut into (25.4 mm) cubes",
          "low-sodium vegetable broth",
          "trimmed green beans",
          "red bell pepper, cut into slices",
          "",
          "eggplant, cut into 1½-inch pieces",
          "zucchini, cut into (25.4 mm) pieces",
          "can unsweetened coconut milk",
          "cooked brown rice, for serving",
          "fresh basil leaves, for garnish"
        ]
      }
    ],
    "instructions": [
      "TO MAKE THE CURRY PASTE",
      "Combine the lemongrass, jalapeño, shallot, garlic, cilantro, and lime juice in a food processor. Process until finely chopped and well combined. Set aside.",
      "TO MAKE THE CURRY",
      "1. Preheat oven to 200°F.",
      "2. Heat the canola oil in a large pan over medium-high heat until shimmering. Add the tofu and cook until golden brown and crispy. Carefully transfer the tofu to a heatproof plate and keep warm in the oven.",
      "3. Return the pan to medium-high heat and add a bit more oil if necessary. Add the prepared curry paste and cook for approximately 1 minute, stirring constantly, until fragrant.",
      "4. Pour in the vegetable broth and add the green beans, red bell pepper, eggplant, and zucchini. Bring the mixture to a simmer and cook for about 10 minutes, or until the vegetables are tender. Stir in the coconut milk and the crispy tofu.",
      "5. Serve the curry over cooked brown rice and garnish with fresh basil leaves."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Serving Suggestion: For those who enjoy poultry, consider adding cooked chicken to the curry when serving. This can be a great way to incorporate leftovers and make the dish appealing to a wider range of palates."
  }
]