Tom Ka, Thai Coconut Chicken Soup
INGREDIENTS 300 g chicken breast fillet 1 liter of chicken stock 150 ml coconut milk 2 medium stems of lemon sorghum 4–5 cm of fresh galangal or ginger root 2…

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Thai squid salad
This salad is good to cook in the cold season, despite its "hot" Thai origin. A sharp gas station with a bright character will give it the proper taste, which…

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Rice and Shrimp Rolls
Indonesians are very respectful of food. This is evidenced by the numerous mobile eateries in the open air - varungs (owners, cooks, waiters and cleaners in them are usually all…

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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 gCoconut Milk – 120 g
Vegetable broth – 10 g
Palm Sugar – 2 g
Ground chili – 0.05 g
STEP-BY-STEP COOKING RECIPE
Step 1
We prepare the basis for curry: combine the curry paste with coconut milk, mix thoroughly, add palm sugar, vegetable broth and bring to a boil, stirring constantly. At the end, add ground chili.
Step 2
In a stewpan, blanch all the vegetables: mini-eggplant, mini-corn, green beans, bok choy salad. Add blanched vegetables to the prepared base for curry and bring to a boil. Separately, deep-fry the cherry tomatoes and then add to the curry.
Step 3
Spread the curry in a plate. Garnish with coconut milk, chili pepper and a basil leaf. As a side dish, we separately serve boiled rice.

Thai Coconut Noodle and Shrimp Soup
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Thai style tomato and strawberry dressing
Dressing in this salad plays a major role. Tomatoes are also required, but strawberries can be replaced with peaches, apricots, plums or currants. INGREDIENTS 4–5 ripe Uzbek tomatoes 200 g…

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