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