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Cooking tips


Crockpot Thai Pork Stew


  • 11/2 lb pork roast, boneless and marinated in 1/3 cup balsamic vinegar
  • 1 cup of coconut milk
  • 1 cup of bamboo shoots
  • 2 cups of mushrooms, chopped
  • 1 cup of spinach
  • 1 scoop of green curry paste
  • 2 basil leaves
  • 1 onion, chopped
  • 3 cups of vegetable stock
  • salt and pepper to taste


  1. Simmer all the ingredients in a crockpot on low for 5-7 hours or until the pork falls apart.
  2. Stir the soup constantly as it cooks.




Crockpot Lo Mein


  • 4 chicken breasts, boneless, skinless and shredded
  • 1 tbsp of vegetable oil
  • 2 cups of snow peas
  • 2 scallions, chopped
  • 2 scallions
  • 9 tbsp of vegetable stock
  • 3 tsp of white wine
  • 2 tbsp of soy sauce
  • 1 carrot, sliced long and thinly
  • 2 cups of mushrooms, chopped
  • 1 tsp of cornstarch
  • 1 tsp of pepper
  • 1 package of lo mein noodles


  1. Add all the ingredients to a crockpot, except for the lo mein noodles.
  2. Simmer the ingredients on low 5 hours.
  3. Add the lo mein noodles and simmer on low for another hour.




Crockpot Thai Shrimp


  • 6 wooden skewers
  • 24 jumbo shrimp, cooked, cleaned and peeled
  • 2 cans of coconut milk
  • 4 cups of vegetable stock
  • 1 tsp of paprika
  • 1 lime, squeezed
  • 1 tsp of fish sauce
  • salt and pepper to taste
  • 3 tbsp of ginger root, grated
  • 1 tsp of hot pepper flakes


  1. Break the skewers in half so that they fit into a crockpot.
  2. Put three jumbo shrimp on each half skewer.
  3. Sprinkle the shrimp with salt, pepper and paprika.
  4. Add all the remaining ingredients, including the shrimp skewers, to a crockpot.
  5. Simmer on low for 5 hours.

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