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