#THE #BEST #EASY #THAI #CURRY #HOT #POT
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!
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 (15-ounce) cans coconut milk
4-6 tablespoons Thai Kitchen Red Curry Paste, to taste
HOT POT DIPPERS AND TOPPING INGREDIENTS (PICK YOUR FAVES!)
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
DIRECTIONS:
TO MAKE THE HOT POT BROTH:
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.
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