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