Red Curry Pork and Sweet Potato Stew

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Servs: 4   Prep:   Cook:

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  • add   3 Tbsps. fresh cilantro, minced
  • add   3 Tbsps. chopped peanuts
  • add   2 Tbsps. cold water
  • add   2 Tbsps. all purpose flour
  • add   1 Tbsp. red curry paste
  • add   2 cups chicken stock
  • add   2 medium sweet potatoes, peeled and cut into 1-1/2 inch chunks
  • add   1 large stalk lemongrass, trimmed and minced
  • add   1 large onion\cooked, cut into 1/2 inch wedges
  • add   1-1/2 lbs. boneless pork sirloin, cut into 1 inch pieces
  • add   1 Tbsp. vegetable oil


  1. Preheat oven to temperature 350°F. Heat oil in a flameproof casseroleover medium high heat. Sauté pork, in batches if necessary, 6-8minutes, stirring frequently, until browned on all sides. Using aslotted spoon, transfer meat to a bowl and set aside. Add onions andlemongrass to same casserole and sauté about 3 minutes, stirringfrequently, until onion turns golden. Stir in sweet potatoes, stock,curry paste and pork. Cover casserole and bake 1-1/2hours, or until pork and sweet potatoes are tender. Transfercasserole to top of stove. Combine flour and water in a small bowl,stirring to form a paste. Stir flour mixture into stew. Bring to aboil over medium high heat and simmer about 2 minutes, stirringconstantly until thickened. Serve stew sprinkled with peanuts andcilantro.

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