Monthly Archives: March 2018
Thai Shrimp Omelet
These thin egg pancakes have gained worldwide popularity. They are rolled up into a tube, cut into strips and added to rice or put in chicken stock before serving. Thai-style omelette envelopes with filling is a wonderful light meal that will add a pleasant variety to your menu.
INGREDIENTS
2 large eggs 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
curry
water
prepare
sauce
decoration
lemon sorghum
sausages
smooth
peanuts
distribute
suitable
cloves
coriande
medium
products
turmeric
taste
chicken
temperature
shrimp
leaves
dish
cilantro
oyster mushrooms
breadcrumbs
ingredients
plate
department
saucepan
vermicelli
boiler
leaf
squeeze
scissors
spicy
tender
pepper
climatic
zira
pieces
mix
mushrooms
vinegar
salt
juice
cold
lemon
season
throughout
shake
ginger
boil
sorghum
chili peppers
sugar
heat
garlic
lemongrass
sambal
aroma
chili
soup
onions
nuts
carrots
fennel
lime
peppers