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