Best Thai Pork Stew Recipes

THAI-STYLE PORK STEW

Thai-style Pork Stew image

This is from Cooking Light magazine, the December 2002 issue. So far, this is the #1 recipe I've tried in my new crockpot! It isn't really exotic, but it is a little different from most of the crockpot recipes I've seen, and it's just very tasty. Hope you like it!

Provided by Sudie

Categories Stew

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs pork loin, cut into four pieces
2 cups julienned red bell peppers
1/4 cup teriyaki sauce
2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter

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.

SPICY THAI PORK STEW

Spicy Thai Pork Stew image

For a simple supper for six, try this flavorful stew of pork, butternut squash, peanut sauce and more. It simmers on the stove and is a nice change from beef stew.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 10

Ingredients

1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon garlic-pepper blend
4 boneless pork loin chops, 1 inch thick (1 1/2 lb), cut into 1-inch cubes
3 tablespoons vegetable oil
1 bottle (11.5 oz) peanut sauce
1 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon crushed red pepper flakes
2 cups cubed (1 inch) peeled butternut squash (about 3/4 lb)
1 medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)
4 oz fresh snow pea pods (1 cup), stings removed, cut diagonally in half

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.

Nutrition Facts : Calories 480, Carbohydrate 19 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving (About 1 Cup), Sodium 350 mg, Sugar 6 g, TransFat 0 g

THAI STYLE PORK STEW

Thai Style Pork Stew image

This was modified from a Thai recipe. That recipe called for diced potatoes and I never saw a Thai eat a potato in the year I was there.

Provided by Sam Womack

Categories Other Soups

Time 1h

Number Of Ingredients 7

Ingredients

1 lb pork, cut into 1/2 inch pieces
1 Tbsp thai curry paste, green or red [or to taste]
1 Tbsp garlic [or to taste]
6 green onions, 1/4 inch dice
2 can(s) fat free chicken broth
1 can(s) coconut milk
4-6 c brown rice [preferable]

Steps:

1. Saute pork with curry paste and garlic.
2. When pork cooked, add the green onions for about 30 seconds.
3. Add the chicken broth and bring to a slight, not rolling, boil.
4. Add the rice, coconut milkand heat well. Do not boil or coconut milk may curdle.
5. Serve in bowls.
6. Note: Cooked shrimp works well in this, just be careful not to over heat and make rubber shrimp!!

THAI PORK STEW

THAI PORK STEW image

Yield 8 servings

Number Of Ingredients 13

Ingredients

Stew Ingredients:
2lbs boned pork loin cut in to 4 pieces
2 cups (1x1/4 in) julienne-cut red/yellow bell pepper
1/2 cup teriyaki
4 tbls rice or white wine vinegar
1 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup creamy natural peanut butter
Serve with:
6 cups hot basmati rice
1/2 cup chopped green onion
2 tbls chopped dry-roasted peanuts
8 lime wedges

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.