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