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