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
carrots
pepper
saucepan
garlic
chicken
sausages
heat
temperature
suitable
aroma
leaves
coriande
cilantro
sugar
vermicelli
lemon
oyster mushrooms
mushrooms
cold
vinegar
breadcrumbs
smooth
squeeze
curry
sorghum
department
shrimp
boil
ingredients
medium
prepare
decoration
pieces
tender
juice
spicy
onions
season
peanuts
turmeric
plate
shake
leaf
fennel
salt
dish
throughout
chili
scissors
cloves
mix
peppers
lemon sorghum
taste
soup
chili peppers
sauce
distribute
products
boiler
zira
sambal
nuts
ginger
lemongrass
climatic
water
lime