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