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Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are a number of tips that can help you save energy, mainly by making your kitchen more green.
A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen alone provides you with many small means by which energy and money can be saved. Environmentally friendly living is not really that difficult. A lot of it really is simply utilizing common sense.
We hope you got benefit from reading it, now let’s go back to panang beef curry แพนงเนื้อ 🥩 🍛 recipe. You can cook panang beef curry แพนงเนื้อ 🥩 🍛 using 11 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Panang beef curry แพนงเนื้อ 🥩 🍛:
- Use ready-made Panang curry paste
- Prepare beef, cut into small cubes or strips
- Get tin coconut milk
- Prepare water
- Prepare kaffir lime leaves (finely slices)
- You need palm sugar
- Use Thai fish sauce
- Provide Thai basil
- Prepare Thai eggplant or green bean
- Prepare shredded laser galangal or Kachai (optional)
- Take finely chopped big red chilli
Steps to make Panang beef curry แพนงเนื้อ 🥩 🍛:
- Heat about 3-4 tbsp. of coconut milk in a wok or pan over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
- Add the beef in and cook for a few minutes, then seasoning with palm sugar, fishsauce. Add laser galangal and stir well.
- Taste and adjust the saltiness by adding more fish sauce if preferred. Add the rest of coconut milk in and stir well. If the sauce too thick you can add some water in.
- Add kaffir lime leaves, half of finely chopped red chilli then Thai egg plant or green beans. Gently stir for a min then add Thai basil. Turn of the heat.
- To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice or sticky rice.
It can be substituted with any kind of protein such as chicken, pork, shrimp, tofu, or only mixed vegetables. In this recipe, I did it with beef which we haven't had it for a while. Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty kaffir lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao.. Find my full recipe: www.marionskitchen.com/thai-panang-chicken-curry Subscribe to my channel and press the bell button.
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