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