taste
Thai soup “Burning Sun”
INGREDIENTS
Chicken broth (from breasts) – 1 liter
Half lime juice
Shallots – 1 pcs.
Lemon grass – 20 g
Curry – 1 tsp
Zira – 0.5 tsp
Chili pepper – half without seeds
Shiitake mushrooms – 120 g
Fish sauce – 1 tsp
Parsnip – 200 g Continue reading
Thai Chicken Curry
INGREDIENTS
400 ml coconut milk
200 ml chicken stock
2 tbsp. l thai green curry paste
4 skinless chicken breast fillets, total 600 g (cut into strips)
350 g of potatoes (cut into large pieces)
6 green onion feathers (cut into slanting slices)
2 tbsp. l lime juice
125 g fresh or frozen peas
8 small cream or cherry tomatoes (cut in half) Continue reading
saucepan
department
chicken
nuts
cilantro
sambal
peanuts
plate
cold
turmeric
onions
aroma
water
chili peppers
vermicelli
oyster mushrooms
suitable
soup
distribute
carrots
lemon sorghum
sausages
sorghum
shrimp
ingredients
vinegar
ginger
temperature
boiler
lemon
cloves
smooth
decoration
throughout
leaf
juice
coriande
chili
shake
pepper
products
climatic
season
squeeze
salt
sugar
peppers
heat
spicy
pieces
fennel
mix
boil
garlic
zira
scissors
prepare
lime
breadcrumbs
curry
taste
medium
tender
dish
sauce
leaves
lemongrass
mushrooms