Thai Pork Stew Recipes

SPICY THAI PORK STEW

Steps:

• In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
• In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
• Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low. Cover; simmer 30 minutes.
• Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
• Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. If desired, serve over hot cooked white rice.

THAI-STYLE PORK STEW

Steps:

• Place everything except the peanut butter in crockpot.
• Cook on low setting for 8 hours.
• Remove pork and chop coarsely.
• Add peanut butter to crockpot, stirring to incorporate in sauce.
• Return pork to crockpot.
• Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.

SATAY-STYLE PORK STEW

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until pork is tender, 8-10 hours. Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts. Freeze option: Before adding toppings, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little broth or water.

THAI CHICKEN STEW

Steps:

• Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.

THAI PORK STEW

Steps:

• Put all the stew ingredients in a crock pot and cook on low for about 7 hours (8's fine too). Serve with the rice, green onions, dry-roasted peanuts, and lime wedges.