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
Thai cuisine
Personal experience is perhaps the most valuable information in any field. Cooking, and especially national cuisine, is no exception. Let’s look at Thai cuisine through the eyes of Denis Gromov. Last winter, he explored the national gastronomic culture of Thailand. After studying at two culinary schools and an internship in the famous restaurants of Bangkok and Phuket, Denis generously shares his discoveries. Continue reading
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 salad with chicken, shrimp and pineapple
INGREDIENTS
400 g boiled chicken
200 g boiled shrimp
0.5 fresh pineapple
1 head of lettuce
1 onion
2 branches of parsley and mint
1 lemon
2 tbsp vegetable oil
1 tsp Sahara Continue reading
Thai marinade fish
Such fish is best prepared for an informal family dinner, when everyone can, without being embarrassed by the formal situation, deal with a fish ridge, bones and skin. It is especially good if the climate and weather allow you to sit right next to the barbecue while drinking good white wine and only occasionally brushing off mosquitoes. Continue reading
