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": "27dbb612eb254c5babdfa767a3cba9a8",
    "updated": "2025-04-25T13:38:59.089Z",
    "title": "Malaysian vegetable curry",
    "subtitle": "",
    "description": "Add convenience to this simple and aromatic recipe by using chopped onions, pre-cut carrot spears, and red pepper strips. Serve it over white rice for a delicious meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "stalks lemongrass",
          "canola oil",
          "serrano chiles  or green thai chiles, seeded, white pith removed, and chopped ",
          "diced yellow onion",
          "garlic, minced  or pressed ",
          "ground turmeric",
          "ground coriander",
          "ground cumin",
          "salt",
          "coconut milk",
          "yukon gold potato, skin on, diced into 1-inch chunks (1½ cups)",
          "chopped carrot",
          "(14-ounce) can baby corn, drained and rinsed",
          "red bell pepper, seeded and cut into strips (1½ cups)",
          "freshly squeezed lime juice",
          "white rice for serving",
          "unsweetened shredded coconut, toasted (optional)"
        ]
      }
    ],
    "instructions": [
      "1. Begin by preparing the lemongrass: remove the dry outer leaves, trim the top and bottom ends, and cut each stalk into 3 pieces measuring 3 inches in length, resulting in 6 pieces total. Set aside.",
      "2. Heat the oil in a heavy skillet or casserole over medium-high heat. Add the chiles and onion, cooking while stirring occasionally for 2 minutes until both ingredients are slightly softened and the onion begins to brown. Incorporate the garlic, turmeric, coriander, cumin, and salt. Continue to cook, stirring, for about 30 seconds. Pour in the coconut milk and add the lemongrass, followed by the potato, carrot, baby corn, and red bell pepper. Allow to simmer, reducing the heat to medium-low, loosely covered, for 20 minutes or until the potato and carrot are tender.",
      "3. Remove from heat, stir in the lime juice, and serve hot over rice, topped with the toasted coconut."
    ],
    "notes_ingredients": "½ cup unsweetened shredded coconut, toasted (optional)",
    "notes_instructions": "To toast coconut, heat a small skillet over medium-high heat. Add the shredded coconut and cook, stirring, until it becomes aromatic and lightly golden, about 2 minutes. Remove from heat."
  }
]