1. Home
  2. Detail

@_payel_2097: 🥷🏻☠️ #francetiktok #france🇫🇷 #bdtiktokofficial #bangladesh🇧🇩 #unfreezemyaccount

❥×͜× Ꭾ𝖆𝐲𝖊𝖑 ×͜×❥🇧🇩🇫🇷
❥×͜× Ꭾ𝖆𝐲𝖊𝖑 ×͜×❥🇧🇩🇫🇷
Open In TikTok:
Region: FR
Tuesday 28 July 2026 18:56:11 GMT
136352
11497
0
383

Music

Download

No Watermark .mp4 (2.12MB) No Watermark(HD) .mp4 (2.15MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @_payel_2097, please go to the Tikwm homepage.

Other Videos

#حذاري_تقليد_الى__للمحترفين_فقط_الشعوري_لتصميم_القصيد_اليمن #الشعوري_لتصميم_القصيد_اليمن #اليمن_صنعاء_تعز_اب_ذمار_عدن_وطن_واحد
#حذاري_تقليد_الى__للمحترفين_فقط_الشعوري_لتصميم_القصيد_اليمن #الشعوري_لتصميم_القصيد_اليمن #اليمن_صنعاء_تعز_اب_ذمار_عدن_وطن_واحد
Adayinmylife #adayinmylife #page #vlogging #fypシ゚viral
Adayinmylife #adayinmylife #page #vlogging #fypシ゚viral
#fyp #laprak
#fyp #laprak
Трек в телеграм канале. #elbruso #musical #music #mp3 #remix #club #fyp
Трек в телеграм канале. #elbruso #musical #music #mp3 #remix #club #fyp
jan manut eram😌#fyp #fypシ゚ #storymekanik #fyppppppppppppppppppppppp #mekaniktiktok
jan manut eram😌#fyp #fypシ゚ #storymekanik #fyppppppppppppppppppppppp #mekaniktiktok
THAI COCONUT CHICKEN MEATBALLS 🔥 packed with flavour, loaded with veggies and seriously delicious. You get 36g of protein per serve, all in a creamy, fragrant Thai curry sauce. They’re easy to make, super satisfying, and the perfect healthy dinner. Macros per serve exc. rice (serves 4) • 324kcal • 36g P • 14g C • 11g F Meatballs • 500g lean chicken breast mince • 1 carrot grated • 1 zucchini grated and excess liquid squeezed • 1 egg • ¼ cup of coriander finely chopped • 2 finely chopped spring onions • 3 cloves garlic minced • 1.5 tbsp fish sauce • Zest of 1 lime • 1 Thai chili deseeded and finely chopped Sauce • 2-3 cloves garlic minced • 2 tbsp red curry paste (Maestri brand recommended) • 1 tbsp lemongrass paste • 2 tsp ginger paste • 1.5 tbsp fish sauce • 1 tbsp coconut sugar • 1 tin light coconut milk • 2/3 cup chicken stock • 1 red pepper thinly sliced • 1.5 cups of beans trimmed and chopped into 1-inch pieces • 1-2 tbsp lime juice Optional but recommended: Handful of Thai basil leaves and fresh coriander to garnish. Method 1. Preheat oven to 200°C fan forced. Combine all meatball ingredients in a bowl and mix until just combined. Roll into 16-18 meatballs (mixture is a little wet so I used spoons to help) and place on a lined baking tray and spray lightly with oil. Bake for 15–18 minutes, or until cooked through. 2. Make the curry sauce. Meanwhile, heat a little oil in a large pan over medium heat. Add the garlic, red curry paste, lemongrass and ginger paste and cook for 2 minutes until fragrant. Add the coconut milk, stir to combine and gently simmer uncovered for 3 minutes so the sauce reduces slightly, and the curry flavours concentrate. 3. Add the chicken stock, fish sauce and coconut sugar. Stir and simmer gently for 3–4 minutes, then add the red pepper and beans. Cook for another 4 minutes, or until the vegetables are tender and the sauce has thickened slightly. 4. Add the baked meatballs to the sauce and simmer for 2 minutes. Remove from the heat and stir through the lime juice and Thai basil leaves. Taste and adjust seasoning if needed. Garnish with fresh coriander and serve with lime wedges.
THAI COCONUT CHICKEN MEATBALLS 🔥 packed with flavour, loaded with veggies and seriously delicious. You get 36g of protein per serve, all in a creamy, fragrant Thai curry sauce. They’re easy to make, super satisfying, and the perfect healthy dinner. Macros per serve exc. rice (serves 4) • 324kcal • 36g P • 14g C • 11g F Meatballs • 500g lean chicken breast mince • 1 carrot grated • 1 zucchini grated and excess liquid squeezed • 1 egg • ¼ cup of coriander finely chopped • 2 finely chopped spring onions • 3 cloves garlic minced • 1.5 tbsp fish sauce • Zest of 1 lime • 1 Thai chili deseeded and finely chopped Sauce • 2-3 cloves garlic minced • 2 tbsp red curry paste (Maestri brand recommended) • 1 tbsp lemongrass paste • 2 tsp ginger paste • 1.5 tbsp fish sauce • 1 tbsp coconut sugar • 1 tin light coconut milk • 2/3 cup chicken stock • 1 red pepper thinly sliced • 1.5 cups of beans trimmed and chopped into 1-inch pieces • 1-2 tbsp lime juice Optional but recommended: Handful of Thai basil leaves and fresh coriander to garnish. Method 1. Preheat oven to 200°C fan forced. Combine all meatball ingredients in a bowl and mix until just combined. Roll into 16-18 meatballs (mixture is a little wet so I used spoons to help) and place on a lined baking tray and spray lightly with oil. Bake for 15–18 minutes, or until cooked through. 2. Make the curry sauce. Meanwhile, heat a little oil in a large pan over medium heat. Add the garlic, red curry paste, lemongrass and ginger paste and cook for 2 minutes until fragrant. Add the coconut milk, stir to combine and gently simmer uncovered for 3 minutes so the sauce reduces slightly, and the curry flavours concentrate. 3. Add the chicken stock, fish sauce and coconut sugar. Stir and simmer gently for 3–4 minutes, then add the red pepper and beans. Cook for another 4 minutes, or until the vegetables are tender and the sauce has thickened slightly. 4. Add the baked meatballs to the sauce and simmer for 2 minutes. Remove from the heat and stir through the lime juice and Thai basil leaves. Taste and adjust seasoning if needed. Garnish with fresh coriander and serve with lime wedges.

About

Legal