coarse paste
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 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 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 will cheer up even the most depressing soul.
INGREDIENTS
400 g squid fillet
1 medium shallot Continue reading
juice
salt
products
lemon
cilantro
decoration
lemongrass
ginger
vinegar
nuts
saucepan
breadcrumbs
pieces
leaf
smooth
pepper
water
leaves
season
turmeric
peppers
heat
curry
temperature
cold
scissors
shrimp
soup
lemon sorghum
boil
distribute
fennel
plate
tender
cloves
sausages
climatic
medium
boiler
vermicelli
throughout
lime
peanuts
aroma
onions
prepare
coriande
shake
ingredients
squeeze
sorghum
sauce
mushrooms
sambal
mix
chili
garlic
taste
chicken
dish
sugar
carrots
spicy
zira
chili peppers
suitable
oyster mushrooms
department