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@welllingfurniture: Classic furniture factory, specializing in mass production and customization of various specifications of sofas, beds, wardrobes, dining chairs, chairs and other furniture. Your inquiries are welcome. Please contact me if you need a quotation.#furniture #solidwoodfurniture #export #sofa #sofaset

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Wednesday 27 May 2026 13:15:13 GMT
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Creamy Thai Panang Beef Curry with Fragrant Coconut Rice Recipe Ingredients: For the Panang Beef Curry: 1 ½ lbs (680 g) beef chuck or sirloin, thinly sliced 2 tablespoons vegetable oil 3 tablespoons Panang curry paste 1 can (400 ml) full-fat coconut milk 1 tablespoon smooth peanut butter 1 tablespoon fish sauce 1 tablespoon brown sugar 1 red bell pepper, thinly sliced 1 kaffir lime leaf, finely sliced (optional) 1 teaspoon grated fresh ginger 2 cloves garlic, minced ½ cup water or beef stock ½ teaspoon chili flakes (optional) Fresh Thai basil or coriander, for garnish Lime wedges, for serving For the Coconut Rice: 1 ½ cups jasmine rice 1 ¼ cups coconut milk ¾ cup water ½ teaspoon salt 1 teaspoon coconut oil or butter (optional) Directions: Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, coconut milk, water, and salt to a saucepan. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed. Remove from heat and let rest for 5–10 minutes before fluffing with a fork. While the rice cooks, prepare the beef. Pat the beef dry and slice it thinly against the grain. Season lightly with salt if desired, keeping in mind that the curry paste and fish sauce already contain salt. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in batches and sear for 2–3 minutes, stirring occasionally, until browned on the outside. Transfer to a plate and set aside. Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet. Stir for about 30 seconds until fragrant. Add the Panang curry paste and stir-fry for 1–2 minutes, allowing the spices to release their aroma. Pour in about half of the coconut milk. Stir well to combine with the curry paste. Simmer for 2–3 minutes until the sauce begins to thicken. Add the remaining coconut milk, peanut butter, fish sauce, brown sugar, and water or beef stock. Stir until the peanut butter dissolves into the sauce. Add the sliced red bell pepper and kaffir lime leaf, if using. Simmer gently for 5–8 minutes, stirring occasionally, until the peppers are tender-crisp and the curry is creamy. Return the seared beef and any resting juices to the skillet. Simmer for another 3–6 minutes, or until the beef is cooked through and tender. Avoid boiling too vigorously, as this can make lean beef tougher. Taste and adjust the seasoning. Add a little more fish sauce for saltiness, brown sugar for sweetness, or chili flakes for extra heat. If the sauce is too thick, add a splash of water or coconut milk. Fluff the coconut rice with a fork and divide it among serving plates. Spoon the creamy Panang beef curry alongside or over the rice. Garnish with fresh Thai basil or coriander. Serve immediately with lime wedges for a bright finishing touch. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 685 kcal | Servings: 4 servings #followformore #Foodie #tastyfood #beef #recipes
Creamy Thai Panang Beef Curry with Fragrant Coconut Rice Recipe Ingredients: For the Panang Beef Curry: 1 ½ lbs (680 g) beef chuck or sirloin, thinly sliced 2 tablespoons vegetable oil 3 tablespoons Panang curry paste 1 can (400 ml) full-fat coconut milk 1 tablespoon smooth peanut butter 1 tablespoon fish sauce 1 tablespoon brown sugar 1 red bell pepper, thinly sliced 1 kaffir lime leaf, finely sliced (optional) 1 teaspoon grated fresh ginger 2 cloves garlic, minced ½ cup water or beef stock ½ teaspoon chili flakes (optional) Fresh Thai basil or coriander, for garnish Lime wedges, for serving For the Coconut Rice: 1 ½ cups jasmine rice 1 ¼ cups coconut milk ¾ cup water ½ teaspoon salt 1 teaspoon coconut oil or butter (optional) Directions: Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, coconut milk, water, and salt to a saucepan. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed. Remove from heat and let rest for 5–10 minutes before fluffing with a fork. While the rice cooks, prepare the beef. Pat the beef dry and slice it thinly against the grain. Season lightly with salt if desired, keeping in mind that the curry paste and fish sauce already contain salt. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in batches and sear for 2–3 minutes, stirring occasionally, until browned on the outside. Transfer to a plate and set aside. Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet. Stir for about 30 seconds until fragrant. Add the Panang curry paste and stir-fry for 1–2 minutes, allowing the spices to release their aroma. Pour in about half of the coconut milk. Stir well to combine with the curry paste. Simmer for 2–3 minutes until the sauce begins to thicken. Add the remaining coconut milk, peanut butter, fish sauce, brown sugar, and water or beef stock. Stir until the peanut butter dissolves into the sauce. Add the sliced red bell pepper and kaffir lime leaf, if using. Simmer gently for 5–8 minutes, stirring occasionally, until the peppers are tender-crisp and the curry is creamy. Return the seared beef and any resting juices to the skillet. Simmer for another 3–6 minutes, or until the beef is cooked through and tender. Avoid boiling too vigorously, as this can make lean beef tougher. Taste and adjust the seasoning. Add a little more fish sauce for saltiness, brown sugar for sweetness, or chili flakes for extra heat. If the sauce is too thick, add a splash of water or coconut milk. Fluff the coconut rice with a fork and divide it among serving plates. Spoon the creamy Panang beef curry alongside or over the rice. Garnish with fresh Thai basil or coriander. Serve immediately with lime wedges for a bright finishing touch. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 685 kcal | Servings: 4 servings #followformore #Foodie #tastyfood #beef #recipes
SOFT & PUFFY ARABIC BREAD (KUBOOS) INGREDIENTS • 4 cups wheat flour • ½ cup warm water • ½ tsp yeast • 1 tbsp sugar • 1 cup milk • 1 tbsp oil • Salt, as required INSTRUCTIONS 1. Mix warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy. 2. Add flour, milk, oil, and salt. Mix into a soft dough. 3. Knead for 8–10 minutes until smooth and elastic. 4. Cover and let the dough rise in a warm place until doubled in size. 5. Divide into equal portions and shape into balls. Rest for 10 minutes. 6. Roll each ball into a thin, round flatbread. 7. Heat a skillet over medium-high heat and cook each bread until bubbles form and light golden spots appear on both sides. 8. Keep the cooked kuboos covered with a clean towel to retain softness. #ArabicBread #Kuboos #HomemadeBread
SOFT & PUFFY ARABIC BREAD (KUBOOS) INGREDIENTS • 4 cups wheat flour • ½ cup warm water • ½ tsp yeast • 1 tbsp sugar • 1 cup milk • 1 tbsp oil • Salt, as required INSTRUCTIONS 1. Mix warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy. 2. Add flour, milk, oil, and salt. Mix into a soft dough. 3. Knead for 8–10 minutes until smooth and elastic. 4. Cover and let the dough rise in a warm place until doubled in size. 5. Divide into equal portions and shape into balls. Rest for 10 minutes. 6. Roll each ball into a thin, round flatbread. 7. Heat a skillet over medium-high heat and cook each bread until bubbles form and light golden spots appear on both sides. 8. Keep the cooked kuboos covered with a clean towel to retain softness. #ArabicBread #Kuboos #HomemadeBread
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