@annechloe98: L'echéc episode 1 nouvo feyton abòne ap paj la pou nou jwen video yo souvan🙏🙏

Annechloe@98

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Monday 26 October 2026 14:18:35 GMT

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Valentine Fanm Komès la :

Konsa yo touye yon bofrèm😭😭😭

2026-10-26 21:31:55

1

King 👑🤴 RAYAN✅💫📌🥰 :

Neg yo pral re ban nou feyton jemsly Haiti a l’échec de l’ignorance

2026-10-26 17:03:11

6

faniadely3 :

pati2

2026-10-26 17:56:13

4

la mujer :

res la

2026-10-26 23:56:52

1

mirlandaetmirlain :

la suite

2026-10-26 23:48:36

1

tinessylvain :

2partie

2026-10-26 20:40:32

2

user4814412555072 :

hmmmm

2026-10-26 22:37:15

1

miland fanm kouraj la :

Tesla

2026-10-26 21:48:58

1

user1133911304813 :

orh😂😂😂😂

2026-10-26 22:12:13

1

Genelia Joseph :

pati 2

2026-10-26 23:30:04

1

wood la courageuse 💫💫👑👑 :

res la silvp 🙌

2026-10-27 01:14:08

1

Rosemichou🩷🩷 :

oooh

2026-10-26 17:24:40

2

ali :

2

2026-10-26 21:51:51

1

besti :

res la

2026-10-26 17:53:54

3

Gracita Demosthene :

la suite

2026-10-27 00:05:08

1

bertrice Phillipe :

res la

2026-10-26 18:10:34

3

merisierghislaine :

Hmmmm

2026-10-26 17:19:24

2

Alexandre Marie gina :

la suite

2026-10-26 18:31:04

2

Gislaine charlas :

resla

2026-10-26 19:05:23

1

Ritha Bel :

la suite stp

2026-10-26 21:09:40

1

Diva :

Pati 2

2026-10-26 19:12:50

1

roselandine :

1

2026-10-26 19:35:41

1

Yvose Reby :

parte2 3 4

2026-10-26 18:32:44

4

milouse538 :

p2 3

2026-10-26 16:28:45

2

knlvr ♥️♥️ :

la suite

2026-10-26 18:41:22

1

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Recipe ⬇️ 30 Minute Chicken Penang curry! Ingredients 600g boneless skinless chicken thighs, sliced 1 red pepper, sliced 3 tbsp Penang curry paste 4 garlic cloves, minced 1 thumb sized piece of ginger, minced 400ml full fat organic coconut milk Dutchy @Waitrose & Partners 1 tbsp smooth peanut butter 2 tbsp fish sauce 1–2 tbsp palm sugar or brown sugar 3 kaffir lime leaves 1 fresh lemongrass stalk, lightly crushed 1 fresh lime 1 red or green chilli, sliced (optional) Thai basil or coriander, to garnish 2 bok choy, steamed (optional) 1 chicken stock cube + 50ml water or 3 frozen @boroughbroth bone broth ice cubes Jasmine rice, to serve Add the jasmine rice and water to a saucepan and bring to a boil. Once the water level reaches the rice, cover with a lid and cook over a medium heat for 12 minutes. Turn the heat off and leave the lid on until ready to serve. Meanwhile, place a large pan or pot over a high heat. Add the coconut milk, lemongrass and kaffir lime leaves. Bring to a boil and let it reduce for 5 minutes, stirring frequently. While the coconut milk reduces, mince the garlic and ginger. Add the garlic and ginger to the pot and stir well for 1 minute. Add the Penang curry paste and peanut butter, stirring constantly for 3–4 minutes until fully incorporated and the oils begin to separate slightly. Add the chicken stock cube with 50ml water or the frozen bone broth cubes, followed by the palm sugar, sliced chicken thighs, fish sauce and red pepper. Stir well, cover with a lid and reduce the heat to medium low. Simmer for 8 minutes, stirring occasionally, until the chicken is cooked through. During the final 2 minutes of cooking, steam the bok choy until just tender. Squeeze the juice of one fresh lime into the curry, then remove the lemongrass stalk and kaffir lime leaves. Serve with jasmine rice and bok choy, then finish with sliced chilli and Thai basil or coriander. @OXO Europe steamer basket is so handy for cooking vegetables! @Made In Cookware Sauté pan used to cook the curry! #chickencurry #thaicurry #30minutemeals #chickenrice #easydinnerrecipes

Recipe ⬇️ 30 Minute Chicken Penang curry! Ingredients 600g boneless skinless chicken thighs, sliced 1 red pepper, sliced 3 tbsp Penang curry paste 4 garlic cloves, minced 1 thumb sized piece of ginger, minced 400ml full fat organic coconut milk Dutchy @Waitrose & Partners 1 tbsp smooth peanut butter 2 tbsp fish sauce 1–2 tbsp palm sugar or brown sugar 3 kaffir lime leaves 1 fresh lemongrass stalk, lightly crushed 1 fresh lime 1 red or green chilli, sliced (optional) Thai basil or coriander, to garnish 2 bok choy, steamed (optional) 1 chicken stock cube + 50ml water or 3 frozen @boroughbroth bone broth ice cubes Jasmine rice, to serve Add the jasmine rice and water to a saucepan and bring to a boil. Once the water level reaches the rice, cover with a lid and cook over a medium heat for 12 minutes. Turn the heat off and leave the lid on until ready to serve. Meanwhile, place a large pan or pot over a high heat. Add the coconut milk, lemongrass and kaffir lime leaves. Bring to a boil and let it reduce for 5 minutes, stirring frequently. While the coconut milk reduces, mince the garlic and ginger. Add the garlic and ginger to the pot and stir well for 1 minute. Add the Penang curry paste and peanut butter, stirring constantly for 3–4 minutes until fully incorporated and the oils begin to separate slightly. Add the chicken stock cube with 50ml water or the frozen bone broth cubes, followed by the palm sugar, sliced chicken thighs, fish sauce and red pepper. Stir well, cover with a lid and reduce the heat to medium low. Simmer for 8 minutes, stirring occasionally, until the chicken is cooked through. During the final 2 minutes of cooking, steam the bok choy until just tender. Squeeze the juice of one fresh lime into the curry, then remove the lemongrass stalk and kaffir lime leaves. Serve with jasmine rice and bok choy, then finish with sliced chilli and Thai basil or coriander. @OXO Europe steamer basket is so handy for cooking vegetables! @Made In Cookware Sauté pan used to cook the curry! #chickencurry #thaicurry #30minutemeals #chickenrice #easydinnerrecipes

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