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 VEGETABLE STEW
Found this recipe in a Meijers grocery store. We make it monthly for ourselves and whenever we have Vegan guests.
Provided by jlw19803
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1) Heat oil in large, heavy pot over medium-high heat. Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minute, stirring constantly.
- 2) Add coconut milk and fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.
- 3) Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5 to 8 minutes.
- 4) Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick add water to thin. Stir in lime juice and sprinkle with basil.
- 5) Serve hot over jasmine rice.
Nutrition Facts : Calories 358.9, Fat 28.8, SaturatedFat 19.4, Sodium 49.5, Carbohydrate 24.9, Fiber 4.4, Sugar 9.7, Protein 5.7
THAI BEEF STEW
Light Thai beef stew packed with flavor.
Provided by HootOwl
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 12
Number Of Ingredients 18
Steps:
- Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
- Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
- Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
- Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
- Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.
- Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.
- Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 34.1 g, Cholesterol 51.6 mg, Fat 20.3 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.9 g, Sodium 826.2 mg, Sugar 8.4 g
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- Heat the remaining oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Layer the broccoli, cauliflower, green beans, bell pepper, and chilies in the pot without stirring them in. Pour in the water. Bring to a rapid simmer (you’ll hear it rather than see it), then lower the heat. Cover and cook for 8 to 10 minutes, or until all the vegetables are tender-crisp.
- Add the sauce to the soup pot and stir everything together well. Bring to a gentle simmer and cook for 5 minutes longer, uncovered, or until the sauce has enveloped the vegetables, which should be done to just a bit more done than tender-crisp.
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