How To Make Thai Curry Hot Pot
This Thai curry hot pot can be easily customized to your own preference in all one hot pot. It is gluten-free with veggies and greens included.
Serves:
Ingredients
For Hot Pot Broth
- 1tbspolive oil
- 5garlic clovesminced
- 1fresh gingercut into thick slices
- 8cupsKitchen Basics Vegetable Stock
- 15ozcoconut milk
- 6tbspThai Kitchen Red Curry Pasteto taste
For Hot Pot Dippers and Toppings
- crispy tofuor raw shrimp, thinly-sliced beef, chicken, and/or pork
- cooked rice noodlesbrown or white rice, quinoa, or any other grains
- bell pepperssliced, red, white or yellow
- broccolior carrots, cauliflower, mushrooms, onions, peas, squash, sweet potatoes
- baby bok choyor cabbage, collards, kale, and/or spinach
- fresh herbschopped Thai basil, chives, and/or cilantro
- fresh chilesThai bird chiles, serrano peppers, or dried crushed red peppers
- lime wedges
- green onionsthinly-sliced
- coconut flakestoasted
Instructions
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Heat olive oil in a large stockpot or use the “Sauté” feature on the Instant Pot. Add garlic and ginger and sauté for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant. Add in the vegetable stock and coconut milk, and stir to combine.
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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.
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Cover and simmer for 5 minutes then remove the ginger slices.
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Serve to simmer. 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.
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Serve warm, garnished with your desired toppings.
Nutrition
- Calories: 122.41kcal
- Fat: 11.14g
- Saturated Fat: 8.33g
- Monounsaturated Fat: 1.69g
- Polyunsaturated Fat: 0.45g
- Carbohydrates: 6.40g
- Fiber: 1.08g
- Sugar: 0.91g
- Protein: 1.89g
- Cholesterol: 0.88mg
- Sodium: 86.22mg
- Calcium: 34.47mg
- Potassium: 220.16mg
- Iron: 2.22mg
- Vitamin A: 28.61µg
- Vitamin C: 19.61mg
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