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Chinese Cabbage in Red Curry Sauce (Shu Shee Pak Kad Kao)

       By: Chef Nok  

Recipe Detail :

Chinese Cabbage in Red Curry Sauce (Shu Shee Pak Kad Kao) - Chinese Cabbage in Red Curry Sauce is another easy menu that you can serve easily at home. Just wrap tofu with Chinese cabbage for more colorful, also add fiber and vitamins to this dish.

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Chinese Cabbage in Red Curry Sauce (Shu Shee Pak Kad Kao) - Chinese Cabbage in Red Curry Sauce is another easy menu that you can serve easily at home. Just wrap tofu with Chinese cabbage for more colorful, also add fiber and vitamins to this dish.
Serve: 3-4 person
Cooking time: 30 minutes

1. 3 Chinese cabbage
2. 3 Spring onions
3. 1 1/2 White tofu
4. 200 ml. Coconut milk
5. 1/2 grams Red curry paste
6. 1 1/2 Tbsp. Palm sugar
7. 2 Tbsp. Soy sauce
8. 3 Kaffir lime leave
9. 1 Tbsp. Vegetable oil
10. Goat pepper
1. Peel Chinese cabbage, wrap tofu and tie with spring onion.
2. Red Curry Sauce (Shu-Shee) – Heat oil in the pan over medium heat. Then fry red curry paste.
3. Gradually add coconut milk. Simmer with palm sugar, soy sauce and add kaffir lime leave.
4. Add Chinese cabbage and gradually add coconut milk. Simmer until oil splitting out from coconut milk.
5. Serving – Sprinkle with kaffir lime leave and goat pepper.

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Chinese Cabbage in Red Curry Sauce (Shu Shee Pak Kad Kao)

Chinese Cabbage in Red Curry Sauce (Shu Shee Pak Kad Kao) - Chinese Cabbage in Red Curry Sauce is another easy menu that you can serve easily at home. Just wrap tofu with Chinese cabbage for more colorful, also add fiber and vitamins to this dish.

Ingredient of Chinese Cabbage in Red Curry Sauce (Shu Shee Pak Kad Kao)

1. 3 Chinese cabbage
2. 3 Spring onions
3. 1 1/2 White tofu
4. 200 ml. Coconut milk
5. 1/2 grams Red curry paste
6. 1 1/2 Tbsp. Palm sugar
7. 2 Tbsp. Soy sauce
8. 3 Kaffir lime leave
9. 1 Tbsp. Vegetable oil
10. Goat pepper

How to Cook Chinese Cabbage in Red Curry Sauce (Shu Shee Pak Kad Kao)

1. Peel Chinese cabbage, wrap tofu and tie with spring onion.
2. Red Curry Sauce (Shu-Shee) – Heat oil in the pan over medium heat. Then fry red curry paste.
3. Gradually add coconut milk. Simmer with palm sugar, soy sauce and add kaffir lime leave.
4. Add Chinese cabbage and gradually add coconut milk. Simmer until oil splitting out from coconut milk.
5. Serving – Sprinkle with kaffir lime leave and goat pepper.
 PhotoExecutive Editor
Post Date     02/06/2014 เวลา 15:58:26 ( 2950 Day ago.)
Edit Date      02/06/2014 เวลา 15:59:43 ( 2950 Day ago.)

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