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