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