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
Step 1
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.
Step 2
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.
Step 3
Cover and simmer for 5 minutes. Then remove the ginger slices.
Step 4
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.
Step 5
Serve warm, garnished with your desired toppings.
Step 6
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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).
