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
breadcrumbs
climatic
chicken
season
pieces
turmeric
mushrooms
aroma
decoration
prepare
lemongrass
squeeze
heat
cloves
coriande
carrots
tender
curry
mix
sauce
chili peppers
nuts
peppers
saucepan
scissors
sugar
garlic
taste
cilantro
medium
vinegar
water
shrimp
shake
zira
sausages
ginger
leaves
department
lemon sorghum
throughout
smooth
chili
sambal
lime
dish
boiler
onions
fennel
leaf
products
temperature
boil
vermicelli
pepper
peanuts
oyster mushrooms
salt
plate
ingredients
cold
sorghum
spicy
soup
suitable
lemon
juice
distribute