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