Thai Stew with Earthy Flavors
A hearty Thai stew made with a variety of earthy ingredients, perfect for a cold evening. The stew's velvety texture and rich flavors will transport you to the streets of Bangkok.
Ingredients
- ●1 pound Polish SausageSlice the sausage into thin rounds before adding to the stew
- ●2 cups Earthy MushroomsUse a variety of mushrooms such as shiitake and cremini
- ●3 cups Stew VegetablesAdd your favorite vegetables such as carrots, potatoes, and bell peppers
- ●1 can Velvety Coconut MilkFull-fat coconut milk adds richness and creaminess to the stew
- ●2 tablespoons Thai Curry PasteUse a high-quality curry paste for the best flavor
- ●1 tablespoon Fish SauceAdd a splash of fish sauce for depth of flavor
- ●1 tablespoon Brown SugarBalance the heat from the curry paste with a touch of sweetness
- ●1 tablespoon Rice VinegarAdd a splash of rice vinegar for brightness and acidity
- ●2 tablespoons Coconut OilUse coconut oil for its high smoke point and rich flavor
- ●1 bunch Fresh CilantroGarnish with fresh cilantro before serving
Instructions
- 1
Heat the coconut oil in a large Dutch oven over medium-high heat.
- 2
Add the sliced Polish sausage and cook until browned, about 3-4 minutes.
- 3
Remove the sausage from the pot and set aside.
- 4
Add the Thai curry paste to the pot and cook for 1-2 minutes, until fragrant.
- 5
Add the stew vegetables, mushrooms, and fish sauce to the pot. Cook for 5 minutes, until the vegetables start to soften.
- 6
Add the coconut milk, brown sugar, and rice vinegar to the pot. Stir to combine.
- 7
Return the cooked sausage to the pot and stir to combine.
- 8
Bring the stew to a simmer and cook for 10-15 minutes, until the vegetables are tender.
- 9
Taste and adjust the seasoning as needed.
- 10
Serve the stew hot, garnished with fresh cilantro and steamed rice on the side.
- 11
Optional: Serve with a side of steamed bok choy or Thai basil for added freshness.