Easy Thai Curry Hot Pot
Total Time
35 minutes
Prep Time
25 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
8-10 servings
- 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
- 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
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Preparation
Chef’s notes
Be sure to thinly slice your meat, if using, so that it will cook quickly. Also, be sure to thinly-slice any vegetables that take longer to cook (i.e. sweet potatoes).