Ingredients Thai Jasmine Rice / Jeera Rice – 2 cups Water – 1 1/2 cups Eggs – 4 Oil – 3 tbsp Garlic – 3 small crushed Onion – 1 big chopped Carrots – 1/2 cup diced Beans – 1/2 cup diced Cabbage – 1 cup shredded
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Ingredients Potato – 1 cubed Pumpkin – 1 cup cubed Capsicum – 1 cubed Carrot – 1 sliced Beans – 1/2 cup cut into 2″ pieces Spring onions – 1/2 cup chopped Oil – 2 tsp Thai yellow curry paste – 2 tbsp (store bought) Coconut milk
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Ingredients Bok choy / Chinese Cabbage – 4 cups shredded Oil – 1 tbsp Garlic – 1 tsp crushed Onion – 1 medium chopped Green chillies – 2 slit Pepper powder – 1/4 tsp Soy sauce – 1 tbsp Salt – to taste Eggs – 2 beaten
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Ingredients Boneless chicken – 500 gm cut into cubes Egg – 1 Pepper powder – 1/2 tsp Corn flour – 1 1/2 tbsp All purpose flour / Maida – 1 1/2 tbsp Salt – to taste Oil – for frying + 1 1/2 tbsp Dry red chillies
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Ingredients Thai Jasmine Rice/ Jeera Rice – 2 cups Water – 3 cups Cooked Beef – 1 cup shredded Beaten Eggs – 2 Garlic – 1 big chopped Onions – 3/4 cup chopped Bok choy or Cabbage – 1 cup shredded Celery – 2 tbsp chopped Spring
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Ingredients Boneless chicken – 500 gm julienne Cashew nuts – 20 Garlic – 5 small ones crushed Onions – 2 medium julienne Red capsicum – 1/2 julienne Yellow capsicum – 1/2 julienne Green capsicum – 1/2 julienne Dry red chillies – 5 broken Pepper powder – 1/4
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Ingredients Chicken – 1 kg cut into pieces Potatoes – 3 medium cubed Thai yellow curry paste – 3 tbsp Thick coconut milk – 1 1/2 cups + 1/2 cup Palm sugar – 2 tsp Fish sauce – 3 tsp Water – 1 cup Salt – to
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Ingredients Chicken – 1/2 kg Eggplant/Brinjal – 1 Sweet basil leaves – 6 Ginger – 2″ piece julienne Bird’s eye chillies – 2 slit Thai green curry paste – 3 tbsp Kaffir lime leaves – 3 cut into strips Coconut cream – 3 tbsp Palm sugar –
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