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