@hangoimacgi02: Con có ghen cũng không ghen nổi @Petbychang #petbychang #aodai

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Sunday 18 October 2026 09:11:44 GMT

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Hoa Vô Sắc ✓ :

đẹp, mặc gì cũng đẹp ta ơi

2026-10-18 09:12:53

1

ĐoànCôngTử :

💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚

2026-10-18 11:01:32

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Gấu Giftshop :

🥰🥰🥰

2026-10-18 09:33:41

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Nguyễn Hữu Việt :

❤️❤️❤️❤️🥰

2026-10-18 13:24:56

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သူလာရင်ထွက်ပြေးတာမို့လား🤣 . . . . #Funnyvedio🤣#ခန့်စည်သူ#ဆင်မ#funnyvibes

သူလာရင်ထွက်ပြေးတာမို့လား🤣 . . . . #Funnyvedio🤣#ခန့်စည်သူ#ဆင်မ#funnyvibes

Panang Coconut Curry Pork with Bell Peppers and Rice 🍛🐖🌶️ Servings: 4 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Ingredients: For the Panang Coconut Curry: 1 lb (450g) pork tenderloin or pork shoulder, thinly sliced 🍖 2 tbsp vegetable oil 🛢️ 2 tbsp Panang curry paste 🌶️ 1 can (400ml) coconut milk 🥥 1 tbsp fish sauce 🍶 1 tbsp soy sauce 🍶 1 tbsp brown sugar 🍬 1/2 cup chicken or vegetable broth 🍗 1 red bell pepper, thinly sliced 🌶️ 1 yellow bell pepper, thinly sliced 🌶️ 1 onion, thinly sliced 🧅 2 garlic cloves, minced 🧄 1 tsp grated fresh ginger 🌱 1-2 Thai bird’s eye chilies (optional for heat) 🌶️ 1 tbsp lime juice 🍋 Fresh basil leaves (for garnish) 🌿 For the Rice: 1 cup jasmine rice 🍚 2 cups water 💧 Pinch of salt 🧂 1 tbsp butter or coconut oil (optional) 🧈 Instructions: 1. Cook the Rice 🍚: In a medium saucepan, bring 2 cups of water to a boil. Add the jasmine rice and a pinch of salt, stir once. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and add butter or coconut oil, if desired. Set aside. 2. Prepare the Panang Coconut Curry 🍛: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook for 5-6 minutes, until browned and nearly cooked through. Remove the pork and set aside. In the same pan, add the Panang curry paste and cook for about 1 minute until fragrant. Add the minced garlic and grated ginger, cooking for another 30 seconds. Pour in the coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Stir well to combine. Bring the sauce to a simmer. 3. Add the Vegetables and Pork 🥕: Add the sliced bell peppers, onion, and Thai bird’s eye chilies (if using) to the pan. Stir to combine. Let the curry simmer for about 5-7 minutes, until the vegetables are tender and the sauce has thickened slightly. Return the cooked pork to the skillet and stir to coat with the curry sauce. Cook for another 3-4 minutes, until the pork is fully cooked and tender. Stir in the lime juice for a fresh kick. 4. Serve and Garnish 🍽️: Serve the Panang Coconut Curry Pork over a bed of jasmine rice. Garnish with fresh basil leaves for a fragrant finish. Tips: If you like your curry spicier, feel free to add more bird’s eye chilies or a pinch of chili flakes! 🌶️ For a lighter option, you can swap the pork with chicken or tofu 🐔🍲. Add some crushed peanuts or cashews on top for added texture and flavor 🥜. The curry can be made ahead and stored in the fridge for up to 3 days for even more developed flavors!

Panang Coconut Curry Pork with Bell Peppers and Rice 🍛🐖🌶️ Servings: 4 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Ingredients: For the Panang Coconut Curry: 1 lb (450g) pork tenderloin or pork shoulder, thinly sliced 🍖 2 tbsp vegetable oil 🛢️ 2 tbsp Panang curry paste 🌶️ 1 can (400ml) coconut milk 🥥 1 tbsp fish sauce 🍶 1 tbsp soy sauce 🍶 1 tbsp brown sugar 🍬 1/2 cup chicken or vegetable broth 🍗 1 red bell pepper, thinly sliced 🌶️ 1 yellow bell pepper, thinly sliced 🌶️ 1 onion, thinly sliced 🧅 2 garlic cloves, minced 🧄 1 tsp grated fresh ginger 🌱 1-2 Thai bird’s eye chilies (optional for heat) 🌶️ 1 tbsp lime juice 🍋 Fresh basil leaves (for garnish) 🌿 For the Rice: 1 cup jasmine rice 🍚 2 cups water 💧 Pinch of salt 🧂 1 tbsp butter or coconut oil (optional) 🧈 Instructions: 1. Cook the Rice 🍚: In a medium saucepan, bring 2 cups of water to a boil. Add the jasmine rice and a pinch of salt, stir once. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and add butter or coconut oil, if desired. Set aside. 2. Prepare the Panang Coconut Curry 🍛: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook for 5-6 minutes, until browned and nearly cooked through. Remove the pork and set aside. In the same pan, add the Panang curry paste and cook for about 1 minute until fragrant. Add the minced garlic and grated ginger, cooking for another 30 seconds. Pour in the coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Stir well to combine. Bring the sauce to a simmer. 3. Add the Vegetables and Pork 🥕: Add the sliced bell peppers, onion, and Thai bird’s eye chilies (if using) to the pan. Stir to combine. Let the curry simmer for about 5-7 minutes, until the vegetables are tender and the sauce has thickened slightly. Return the cooked pork to the skillet and stir to coat with the curry sauce. Cook for another 3-4 minutes, until the pork is fully cooked and tender. Stir in the lime juice for a fresh kick. 4. Serve and Garnish 🍽️: Serve the Panang Coconut Curry Pork over a bed of jasmine rice. Garnish with fresh basil leaves for a fragrant finish. Tips: If you like your curry spicier, feel free to add more bird’s eye chilies or a pinch of chili flakes! 🌶️ For a lighter option, you can swap the pork with chicken or tofu 🐔🍲. Add some crushed peanuts or cashews on top for added texture and flavor 🥜. The curry can be made ahead and stored in the fridge for up to 3 days for even more developed flavors!

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#pageforyou plz copy link inow tabta 🙏🏼

#MLBB10TH #ALLINMLBB

#MLBB10TH #ALLINMLBB

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