1. ผัดน้ำพริกแกงเขียวหวานกับน้ำมันใ

1. stir-fry green curry paste with aromatic oil2. gently fill the coconut milk into slightly. When Kati started cracking, it put the meat, stir.3. fill the coconut milk to a simmer down tail lights soft, soft, soft, while seasoned with sugar and salt, Tin granular.4. when the meat is soft start and then fill in the remaining coconut milk into. Wait until it boils again.5. put tomato, chilli and chilli yellow pumpkin brittle runs down to stir for 1-2 minutes, turn off the lights. Put it down to add some basil leaves served with salted fish, or Sun-dried fish.

1. Stir the curry paste with oil
2. Gradually add the cream, put down a bit. When the milk begins to crack it, add meat and stir to combine
three. Add coconut milk into Simmer over low heat to soft. During the soft, season with salt and sugar
4. When the meat starts to soften, then add the remaining cream into it. Wait until boiling again
5. Add eggplant, peppers and eggplants, chilli Jinda stir to combine, about 1-2 minutes, turn off the power to put basil dip, served with a bowl of salted or dried fish.

1. Fry Green Curry with oil until fragrant.2. Gradually add coconut milk and put a little. When the milk begins to crack it, put the meat sauce.3. Add coconut milk, cooked with low heat to soft While waiting for the soft and seasoned with palm sugar and salt tablets.4. When the meat soft start and add the rest of coconut milk down until boiling again.5. Put eggplant, eggplant, yellow pepper and stir together about 1-2 minutes off fire, add Basil into ladle bowl served with salted fish or fish only sunshine.