thinly sliced ginger
Thai prawns on the grill
The idea of Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass, lime juice) should live in one dish in absolute harmony. It is easier to achieve it than it seems – all the elements of the puzzle come on fire in an odorous close community, and the result is the desired culinary equality – even in soup, even in a barbecue. Continue reading
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prepare
curry
peanuts
soup
ingredients
medium
coriande
distribute
products
water
sorghum
boil
carrots
nuts
mushrooms
fennel
climatic
vermicelli
salt
chili peppers
cold
shake
onions
sugar
dish
chili
boiler
turmeric
saucepan
leaves
chicken
season
garlic
heat
lemon sorghum
smooth
leaf
suitable
lemon
sauce
juice
pepper
lemongrass
sambal
zira
sausages
mix
ginger
breadcrumbs
plate
aroma
cloves
scissors
lime
pieces
taste
oyster mushrooms
spicy
squeeze
temperature
vinegar
tender
cilantro
department
throughout
shrimp
peppers