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