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