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