Easy Thai Curry Hot Pot
This Thai Curry Hot Pot recipe is ultra-easy to make, fun to customize with all of your favorite add-ins, naturally gluten-free and vegan (although you can add meat if you'd like!), perfect for entertaining, and SO delicious!
Foto: Gimme Some Oven — Ali
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 inch fresh ginger, cut into thick slices
- 8 cups Kitchen Basics Vegetable Stock
- 3 (15-ounce) cans coconut milk
- 4 -6 tablespoons Thai Kitchen Red Curry Paste, to taste
- Protein crispy tofu, raw shrimp, thinly-sliced* beef, chicken, and/or pork
- Noodles / Rice cooked rice noodles (any width), brown or white rice, quinoa, or any other favorite grains
- or, you also could sub in chickpeas in place of noodles
- Veggies sliced bell peppers, broccoli, carrots, cauliflower, mushrooms, onions (red, white or yellow), peas, squash, sweet potatoes
- Greens baby bok choy, cabbage, collards, kale, and/or spinach
- Toppings fresh herbs (i.e. chopped Thai basil, chives, and/or cilantro)
- fresh chiles (i.e. Thai bird chiles, serrano peppers, or dried crushed red peppers)
- lime wedges
- thinly-sliced green onions
- toasted coconut flakes
Steps
-
Heat olive oil in a large stockpot (or use the “Sauté” feature on the Instant Pot). Add garlic and ginger and sauté for 1-2 minutes, stirring occasionally, until the garlic is fragrant. Add in the vegetable stock and coconut milk, and stir to combine.
-
Continue cooking until the broth nearly reaches a simmer. Then add in 3 or 4 tablespoons of the curry paste, and whisk until it has dissolved. Taste, and add more curry paste if you’d like.
-
Cover and simmer for 5 minutes. Then remove the ginger slices.
-
Serve simmering. Then stir in your desired dippers, simmer until they have cooked, then use a strainer to transfer them to your individual serving bowl. Add a ladle-full of broth to the individual serving bowl.
-
Serve warm, garnished with your desired toppings.
Loading comments...