As a novice with Thai food, I think this is a pretty good base recipe. You can add anything to this recipe and it will still taste pretty good. Here are a few examples: red pepper flakes, spinach, carrots, broc, alternative meats (two chicken breast), and spices. I agree with other comments about the consistency. Rather than using a slow cooker, I brought this to a boil in my wok and let it simmer for about an hour. The sauce thickened as it cooled and I was left with a great sauce to dip my Naan in. Yum! If you're a pro chef, you should be able to figure out that this recipe isn't going to blow your socks off, but like I said, it's a good place to start.
Thai Pork with Red Curry
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Amount per serving
- Calories: 450
- Fat: 28g
- Saturated fat: 10g
- Protein: 40g
- Carbohydrate: 8g
- Fiber: 2g
- Cholesterol: 129mg
- Sodium: 434mg
- 1 1/4 cups chicken broth
- 1 (14 oz.) can reduced-fat coconut milk
- 1 onion, thickly sliced
- 1 red bell pepper, cored and sliced lengthwise
- 1 (8 oz.) package white mushrooms, quartered
- 2 tablespoons red curry paste
- 3 tablespoons vegetable oil
- 2 1/2 pounds boneless pork butt or shoulder, cubed
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup chopped cilantro
- Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.
- Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 Tbsp. oil.
- Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving.
- Sprinkle cilantro on stew; Serve over rice, if desired.
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