gimmesomeoven4.8
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!
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
- ●bowl
- ●strainer
📝 Preparation Steps
1
To Make The Hot Pot Broth:
2
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.
olive oil1 tablespoongarlic (minced)5 clovescoconut milk3 (15-ounce) cans
3
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.
4
Cover and simmer for ⏱️ 5 minutes. Then remove the ginger slices.
5
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.
6
Serve warm, garnished with your desired toppings.
Toppings
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