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