@maritza_travelmama: @Crocs

Maritza | Curvy Fashion
Maritza | Curvy Fashion
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Thursday 09 July 2026 20:44:52 GMT
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One Pot Thai Green Curry, follow @archerkitchen for more  This is one of my go to midweek one pan wonders, so easy to put together you can use a variety vegetables you have laying around in your fridge, also makes a big batch that you can prep for lunches for the week. Lets go:  Ingredients: Serves 5 (523 calories 35.9g protein per portion)  1 large onion chopped  200g green beans  1 thumb size ginger grated  4 garlic cloves chopped  2-3 tbsp thai green curry paste (I recommend using Mae Ploy)  1 tsp cumin  1 tsp turmeric  1 tbsp soy sauce  1 tsp fish sauce  1 tsp sugar  1 lime juiced and zested  150ml chicken stock  400ml light coconut milk  1 red chilli chopped  1kg bone in chicken thighs (sustainability sourced where possible) Garnish:  1-2 tbsp spring onions  Handful chopped coriander  1 lime cut into wedges  Method:  - Add your chicken to a pan along with 1 tsp turmeric & cumin, cook skin side down on low to medium head for 3-5 mins until nice and crispy then flip over and cook for further 15 mins until nicely browned all over, remove and drain juices saving 1-2 tbsp for later.  - To the same pan add onions, garlic, grated ginger, chilli and 1 tbsp Thai Green Curry, season the mix together and cook off for 5-7 mins.  - Add grated lime zest and juice to pan along with the green beans, add chicken stock and coconut milk to the pan and mix everything together. - Season with salt and pepper, 1 tbsp soy sauce, 1 tsp fish sauce and 1 tsp sugar.  -  Add the browned chicken thighs back to the pan along with the resting juices and cook for a further 5-10 mins until the chicken has warmed through.  -  Garnish with coriander, spring onions, few lime wedges and tuck in, enjoy.  Follow @archerkitchen for more healthy one pan recipes.  #archerkitchen #onepanrecipes #thaichicken #thaichickencoconutrice #healthyrecipes
One Pot Thai Green Curry, follow @archerkitchen for more This is one of my go to midweek one pan wonders, so easy to put together you can use a variety vegetables you have laying around in your fridge, also makes a big batch that you can prep for lunches for the week. Lets go: Ingredients: Serves 5 (523 calories 35.9g protein per portion) 1 large onion chopped 200g green beans 1 thumb size ginger grated 4 garlic cloves chopped 2-3 tbsp thai green curry paste (I recommend using Mae Ploy) 1 tsp cumin 1 tsp turmeric 1 tbsp soy sauce 1 tsp fish sauce 1 tsp sugar 1 lime juiced and zested 150ml chicken stock 400ml light coconut milk 1 red chilli chopped 1kg bone in chicken thighs (sustainability sourced where possible) Garnish: 1-2 tbsp spring onions Handful chopped coriander 1 lime cut into wedges Method: - Add your chicken to a pan along with 1 tsp turmeric & cumin, cook skin side down on low to medium head for 3-5 mins until nice and crispy then flip over and cook for further 15 mins until nicely browned all over, remove and drain juices saving 1-2 tbsp for later. - To the same pan add onions, garlic, grated ginger, chilli and 1 tbsp Thai Green Curry, season the mix together and cook off for 5-7 mins. - Add grated lime zest and juice to pan along with the green beans, add chicken stock and coconut milk to the pan and mix everything together. - Season with salt and pepper, 1 tbsp soy sauce, 1 tsp fish sauce and 1 tsp sugar. - Add the browned chicken thighs back to the pan along with the resting juices and cook for a further 5-10 mins until the chicken has warmed through. - Garnish with coriander, spring onions, few lime wedges and tuck in, enjoy. Follow @archerkitchen for more healthy one pan recipes. #archerkitchen #onepanrecipes #thaichicken #thaichickencoconutrice #healthyrecipes

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