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