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