@gitiseliasss:

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Monday 14 September 2026 21:50:05 GMT

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2026-09-14 23:43:59

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الحمدلله دأمآ وأبدآ❤️‍🩹🫵

الحمدلله دأمآ وأبدآ❤️‍🩹🫵

#99 #xybca #robloxtiktok #emote #loopingtherooms

#99 #xybca #robloxtiktok #emote #loopingtherooms

@liluzivert RAWRXD 🖤 #gucci #guccigang #money #liluzi #liluzivert #flex #flexing #gg #rapper #dance #meme #memes #funny #dancing #lol #hiphop #rockstar #emo #emotional #rawrxd #flee #fly #drip

@liluzivert RAWRXD 🖤 #gucci #guccigang #money #liluzi #liluzivert #flex #flexing #gg #rapper #dance #meme #memes #funny #dancing #lol #hiphop #rockstar #emo #emotional #rawrxd #flee #fly #drip

🍛 CREAMY THAI RED CURRY CHICKEN 🌶️🥥 I used 3 chicken breasts to make this cozy Thai-inspired dinner with tender chicken, colorful vegetables, and a rich coconut curry sauce. I also added jalapeño and Serrano peppers for an extra kick, then finished it with fresh lime for the perfect spicy, savory, and tangy balance! 🍋‍🟩 Serves: 4 Prep time: 15 minutes Cook time: 25 minutes Ingredients * 3 boneless, skinless chicken breasts, sliced into bite-sized pieces * 1 tablespoon oil * 2–3 tablespoons Thai red curry paste * 1 jalapeño, thinly sliced * 1 Serrano pepper, thinly sliced * 2 shallots, thinly sliced * ½ onion, sliced * 1 red bell pepper, sliced * 1 cup mushrooms, sliced * 1 can (13.5 ounces) full-fat coconut milk * ½ cup coconut cream * 1 tablespoon soy sauce * 1 teaspoon brown sugar * 2 cups chopped bok choy * Juice of 1 fresh lime * Fresh cilantro or Thai basil, for garnish, if available * Steamed jasmine rice, for serving Instructions 1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid crowding. Cook for 4–5 minutes, turning occasionally, until the pieces are lightly browned on the outside but not fully cooked in the center. Transfer the chicken to a plate; it will finish cooking in the sauce. 2. Reduce the heat to medium. Add the shallots, onion, jalapeño, and Serrano pepper to the same pan. Cook for 2–3 minutes, stirring often, until the onions begin to soften. If the pan looks dry or the aromatics start to brown too quickly, lower the heat to medium-low. 3. Stir in the Thai red curry paste and cook for 1 minute over medium-low heat, stirring constantly, until fragrant and evenly combined with the vegetables. Do not let the paste scorch. 4. Slowly pour in the coconut milk and coconut cream, scraping up any browned bits from the bottom of the pan. Stir in the soy sauce and brown sugar until the sugar dissolves. Bring the mixture to a gentle simmer over medium heat; it should show small bubbles around the edges, not a rapid boil. 5. Add the bell pepper and mushrooms, then return the chicken and any accumulated juices to the pan. Stir to coat everything in the sauce. 6. Reduce the heat to medium-low, cover, and simmer gently for 8–10 minutes. Stir once or twice during cooking. The chicken is done when the thickest pieces reach 165°F (74°C) in the center and are no longer pink; the vegetables should be tender but not mushy. If the sauce begins boiling vigorously, lower the heat immediately to prevent the coconut milk from separating. 7. Stir in the bok choy during the final 2–3 minutes of cooking. Cook uncovered until the stems are crisp-tender and the leaves are just wilted. Avoid adding it earlier, or it may become overcooked. 8. Remove the pan from the heat and let the curry rest for 1 minute. Stir in the fresh lime juice, then taste and adjust with additional soy sauce for saltiness, brown sugar for sweetness, curry paste for heat, or lime juice for acidity. Add any adjustments gradually. 9. Garnish with fresh cilantro or Thai basil, if available, and serve hot over steamed jasmine rice. Tasty little secret: For an extra silky sauce, use full-fat coconut milk and keep the curry at a gentle simmer rather than allowing it to boil. 🌶️🥥 Bonus: I didn’t have cilantro on hand, but the curry was still absolutely delicious without it! 🙌 #curry #comfortfood #fyp #EasyRecipe #homecooking

🍛 CREAMY THAI RED CURRY CHICKEN 🌶️🥥 I used 3 chicken breasts to make this cozy Thai-inspired dinner with tender chicken, colorful vegetables, and a rich coconut curry sauce. I also added jalapeño and Serrano peppers for an extra kick, then finished it with fresh lime for the perfect spicy, savory, and tangy balance! 🍋‍🟩 Serves: 4 Prep time: 15 minutes Cook time: 25 minutes Ingredients * 3 boneless, skinless chicken breasts, sliced into bite-sized pieces * 1 tablespoon oil * 2–3 tablespoons Thai red curry paste * 1 jalapeño, thinly sliced * 1 Serrano pepper, thinly sliced * 2 shallots, thinly sliced * ½ onion, sliced * 1 red bell pepper, sliced * 1 cup mushrooms, sliced * 1 can (13.5 ounces) full-fat coconut milk * ½ cup coconut cream * 1 tablespoon soy sauce * 1 teaspoon brown sugar * 2 cups chopped bok choy * Juice of 1 fresh lime * Fresh cilantro or Thai basil, for garnish, if available * Steamed jasmine rice, for serving Instructions 1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid crowding. Cook for 4–5 minutes, turning occasionally, until the pieces are lightly browned on the outside but not fully cooked in the center. Transfer the chicken to a plate; it will finish cooking in the sauce. 2. Reduce the heat to medium. Add the shallots, onion, jalapeño, and Serrano pepper to the same pan. Cook for 2–3 minutes, stirring often, until the onions begin to soften. If the pan looks dry or the aromatics start to brown too quickly, lower the heat to medium-low. 3. Stir in the Thai red curry paste and cook for 1 minute over medium-low heat, stirring constantly, until fragrant and evenly combined with the vegetables. Do not let the paste scorch. 4. Slowly pour in the coconut milk and coconut cream, scraping up any browned bits from the bottom of the pan. Stir in the soy sauce and brown sugar until the sugar dissolves. Bring the mixture to a gentle simmer over medium heat; it should show small bubbles around the edges, not a rapid boil. 5. Add the bell pepper and mushrooms, then return the chicken and any accumulated juices to the pan. Stir to coat everything in the sauce. 6. Reduce the heat to medium-low, cover, and simmer gently for 8–10 minutes. Stir once or twice during cooking. The chicken is done when the thickest pieces reach 165°F (74°C) in the center and are no longer pink; the vegetables should be tender but not mushy. If the sauce begins boiling vigorously, lower the heat immediately to prevent the coconut milk from separating. 7. Stir in the bok choy during the final 2–3 minutes of cooking. Cook uncovered until the stems are crisp-tender and the leaves are just wilted. Avoid adding it earlier, or it may become overcooked. 8. Remove the pan from the heat and let the curry rest for 1 minute. Stir in the fresh lime juice, then taste and adjust with additional soy sauce for saltiness, brown sugar for sweetness, curry paste for heat, or lime juice for acidity. Add any adjustments gradually. 9. Garnish with fresh cilantro or Thai basil, if available, and serve hot over steamed jasmine rice. Tasty little secret: For an extra silky sauce, use full-fat coconut milk and keep the curry at a gentle simmer rather than allowing it to boil. 🌶️🥥 Bonus: I didn’t have cilantro on hand, but the curry was still absolutely delicious without it! 🙌 #curry #comfortfood #fyp #EasyRecipe #homecooking

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