Easy Thai Curry Hot Pot
Ingredients
Hot Pot Broth Ingredients
-
1
tablespoon
olive oil
-
5
cloves
garlic, minced
-
1
inch
fresh ginger, cut into thick slices
-
8
cups
Kitchen Basics Vegetable Stock
-
3
cans
coconut milk (15-ounce)
-
4–6
tablespoons
Thai Kitchen Red Curry Paste, to taste
Hot Pot Dippers and Topping Ingredients
-
as desired
crispy tofu, raw shrimp, thinly-sliced beef, chicken, and/or pork
-
as desired
cooked rice noodles, brown or white rice, quinoa, or chickpeas
-
as desired
sliced bell peppers, broccoli, carrots, cauliflower, mushrooms, onions, peas, squash, sweet potatoes
-
as desired
baby bok choy, cabbage, collards, kale, and/or spinach
-
as desired
fresh herbs, fresh chiles, lime wedges, thinly-sliced green onions, toasted coconut flakes
Instructions
- Heat olive oil in a large stockpot and sauté garlic and ginger until fragrant.
- Add vegetable stock and coconut milk, stirring to combine.
- Cook until the broth nearly simmers, then whisk in 3 to 4 tablespoons of curry paste and adjust to taste.
- Cover and simmer for 5 minutes, then remove ginger slices.
- Serve the broth simmering in the center of the table.
- Guests can add their preferred dippers to the broth, cooking them to their liking.
- Once cooked, transfer the ingredients to individual bowls, add broth, and garnish with toppings.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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