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