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