boil
Thai seafood curry soup
A soup with which you can impress your friends and more!
INGREDIENTS
150 ml coconut milk
150 ml cream 22% fat
1 tbsp. l yellow curry paste
1 PC. (stick) herbs lemon grass (lemongrass)
3-4 shrimps 16/20 or 13/15 in size (peeled)
3-4 squid rings
salt, black pepper to taste Continue reading
Yellow curry with Thai eggplant, mini corn and bok choy cabbage
INGREDIENTS
Base for yellow curry – 130 g
Thai eggplant – 25 g
Mini Corn – 2 g
String Beans – 2 g
Bok choy mini salad – 15 g
Red Cherry Tomatoes – 2 g
Coconut Milk – 5 g
Chili pepper – 3 g
Green basil – 3 g
Yellow Curry Paste – 10 g Continue reading
lime
breadcrumbs
shake
leaves
sausages
soup
shrimp
taste
boil
cilantro
peanuts
pepper
department
salt
vermicelli
tender
products
carrots
mix
distribute
lemon sorghum
smooth
garlic
cloves
throughout
curry
saucepan
medium
climatic
leaf
water
onions
vinegar
ingredients
peppers
season
chicken
coriande
scissors
mushrooms
boiler
ginger
spicy
prepare
chili
nuts
zira
squeeze
pieces
sorghum
aroma
chili peppers
suitable
heat
cold
oyster mushrooms
sugar
lemongrass
plate
sauce
lemon
sambal
fennel
juice
dish
decoration
temperature
turmeric