Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de {
 {
"title": "Malaysian Vegetable Curry",
"subtitle": "",
"description": "Speed up this flavorful recipe by using pre-chopped onions, ready-cut carrot spears, and red pepper strips. Serve it over white rice for a satisfying meal.",
"ingredients": [
  {
    "section": "For the Recipe",
    "ingredients": [
      "2 stalks lemongrass",
      "2 tablespoons canola oil",
      "4 small serrano chiles or green Thai chiles, seeded, white pith removed, and chopped",
      "1 cup diced yellow onion",
      "3 cloves garlic, minced or pressed",
      "1 teaspoon ground turmeric",
      "2 teaspoons ground coriander",
      "2 teaspoons ground cumin",
      "1 teaspoon salt",
      "2 cups coconut milk",
      "1 large Yukon Gold potato, skin on, diced into 1-inch chunks (1½ cups)",
      "1 cup chopped carrot",
      "1 (14-ounce) can baby corn, drained and rinsed",
      "1 red bell pepper, seeded and cut into strips (1½ cups)",
      "1 tablespoon freshly squeezed lime juice",
      "White rice for serving",
      "½ cup unsweetened shredded coconut, toasted (optional)"
    ]
  }
],
"instructions": [
  "1. Start by prepping the lemongrass: remove the tough outer leaves, then trim both ends. Cut each stalk into 3 pieces, each about 3 inches long, giving you a total of 6 pieces. Set them aside.",
  "2. In a heavy skillet or casserole, heat the oil over medium-high heat. Add the chiles and onions, cooking while stirring occasionally for 2 minutes, until they soften slightly and the onions begin to brown. Add garlic, turmeric, coriander, cumin, and salt. Stir and cook for about 30 seconds. Then incorporate the coconut milk and lemongrass, followed by the potato, carrot, baby corn, and red bell pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer, loosely covered, for 20 minutes, or until the potatoes and carrots are tender.",
  "3. Remove from heat, add the lime juice, and serve hot over rice, garnished with 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 shredded coconut and cook, stirring constantly, until it becomes fragrant and lightly golden, which should take about 2 minutes. Then remove it from the heat."{
  "title": "Malaysian Vegetable Curry",
  "subtitle": "",
  "description": "Speed up this flavorful recipe by using pre-chopped onions, ready-cut carrot spears, and red pepper strips. Serve it over white rice for a satisfying meal.",
  "ingredients": [
    {
      "section": "For the Recipe",
      "ingredients": [
        "2 stalks lemongrass",
        "2 tablespoons canola oil",
        "4 small serrano chiles or green Thai chiles, seeded, white pith removed, and chopped",
        "1 cup diced yellow onion",
        "3 cloves garlic, minced or pressed",
        "1 teaspoon ground turmeric",
        "2 teaspoons ground coriander",
        "2 teaspoons ground cumin",
        "1 teaspoon salt",
        "2 cups coconut milk",
        "1 large Yukon Gold potato, skin on, diced into 1-inch chunks (1½ cups)",
        "1 cup chopped carrot",
        "1 (14-ounce) can baby corn, drained and rinsed",
        "1 red bell pepper, seeded and cut into strips (1½ cups)",
        "1 tablespoon freshly squeezed lime juice",
        "White rice for serving",
        "½ cup unsweetened shredded coconut, toasted (optional)"
      ]
    }
  ],
  "instructions": [
    "1. Start by prepping the lemongrass: remove the tough outer leaves, then trim both ends. Cut each stalk into 3 pieces, each about 3 inches long, giving you a total of 6 pieces. Set them aside.",
    "2. In a heavy skillet or casserole, heat the oil over medium-high heat. Add the chiles and onions, cooking while stirring occasionally for 2 minutes, until they soften slightly and the onions begin to brown. Add garlic, turmeric, coriander, cumin, and salt. Stir and cook for about 30 seconds. Then incorporate the coconut milk and lemongrass, followed by the potato, carrot, baby corn, and red bell pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer, loosely covered, for 20 minutes, or until the potatoes and carrots are tender.",
    "3. Remove from heat, add the lime juice, and serve hot over rice, garnished with 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 shredded coconut and cook, stirring constantly, until it becomes fragrant and lightly golden, which should take about 2 minutes. Then remove it from the heat."
}.
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
        {
 {
"title": "Malaysian Vegetable Curry",
"subtitle": "",
"description": "Speed up this flavorful recipe by using pre-chopped onions, ready-cut carrot spears, and red pepper strips. Serve it over white rice for a satisfying meal.",
"ingredients": [
  {
    "section": "For the Recipe",
    "ingredients": [
      "2 stalks lemongrass",
      "2 tablespoons canola oil",
      "4 small serrano chiles or green Thai chiles, seeded, white pith removed, and chopped",
      "1 cup diced yellow onion",
      "3 cloves garlic, minced or pressed",
      "1 teaspoon ground turmeric",
      "2 teaspoons ground coriander",
      "2 teaspoons ground cumin",
      "1 teaspoon salt",
      "2 cups coconut milk",
      "1 large Yukon Gold potato, skin on, diced into 1-inch chunks (1½ cups)",
      "1 cup chopped carrot",
      "1 (14-ounce) can baby corn, drained and rinsed",
      "1 red bell pepper, seeded and cut into strips (1½ cups)",
      "1 tablespoon freshly squeezed lime juice",
      "White rice for serving",
      "½ cup unsweetened shredded coconut, toasted (optional)"
    ]
  }
],
"instructions": [
  "1. Start by prepping the lemongrass: remove the tough outer leaves, then trim both ends. Cut each stalk into 3 pieces, each about 3 inches long, giving you a total of 6 pieces. Set them aside.",
  "2. In a heavy skillet or casserole, heat the oil over medium-high heat. Add the chiles and onions, cooking while stirring occasionally for 2 minutes, until they soften slightly and the onions begin to brown. Add garlic, turmeric, coriander, cumin, and salt. Stir and cook for about 30 seconds. Then incorporate the coconut milk and lemongrass, followed by the potato, carrot, baby corn, and red bell pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer, loosely covered, for 20 minutes, or until the potatoes and carrots are tender.",
  "3. Remove from heat, add the lime juice, and serve hot over rice, garnished with 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 shredded coconut and cook, stirring constantly, until it becomes fragrant and lightly golden, which should take about 2 minutes. Then remove it from the heat."{
  "title": "Malaysian Vegetable Curry",
  "subtitle": "",
  "description": "Speed up this flavorful recipe by using pre-chopped onions, ready-cut carrot spears, and red pepper strips. Serve it over white rice for a satisfying meal.",
  "ingredients": [
    {
      "section": "For the Recipe",
      "ingredients": [
        "2 stalks lemongrass",
        "2 tablespoons canola oil",
        "4 small serrano chiles or green Thai chiles, seeded, white pith removed, and chopped",
        "1 cup diced yellow onion",
        "3 cloves garlic, minced or pressed",
        "1 teaspoon ground turmeric",
        "2 teaspoons ground coriander",
        "2 teaspoons ground cumin",
        "1 teaspoon salt",
        "2 cups coconut milk",
        "1 large Yukon Gold potato, skin on, diced into 1-inch chunks (1½ cups)",
        "1 cup chopped carrot",
        "1 (14-ounce) can baby corn, drained and rinsed",
        "1 red bell pepper, seeded and cut into strips (1½ cups)",
        "1 tablespoon freshly squeezed lime juice",
        "White rice for serving",
        "½ cup unsweetened shredded coconut, toasted (optional)"
      ]
    }
  ],
  "instructions": [
    "1. Start by prepping the lemongrass: remove the tough outer leaves, then trim both ends. Cut each stalk into 3 pieces, each about 3 inches long, giving you a total of 6 pieces. Set them aside.",
    "2. In a heavy skillet or casserole, heat the oil over medium-high heat. Add the chiles and onions, cooking while stirring occasionally for 2 minutes, until they soften slightly and the onions begin to brown. Add garlic, turmeric, coriander, cumin, and salt. Stir and cook for about 30 seconds. Then incorporate the coconut milk and lemongrass, followed by the potato, carrot, baby corn, and red bell pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer, loosely covered, for 20 minutes, or until the potatoes and carrots are tender.",
    "3. Remove from heat, add the lime juice, and serve hot over rice, garnished with 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 shredded coconut and cook, stirring constantly, until it becomes fragrant and lightly golden, which should take about 2 minutes. Then remove it from the heat."
}