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