Red Curry Hot Pot at Home

Name: Red Curry Hot Pot at Home
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 teaspoons vegetable oil; 1 large sweet onion; 2 containers; ¼ cup Thai Kitchen® Red Curry Paste; 2 tablespoons reduced sodium soy sauce; 1 tablespoon packed light brown sugar; 1 tablespoon McCormick® Garlic Powder; 1 teaspoon McCormick® Ginger; 2 tablespoons lime juice

User Reviews

4.8

129 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4
Calories
69 kcal
Course
Main Course
Cuisine
Asian

Red Curry Hot Pot at Home

Iris Warren

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Add more or less red curry paste to this beef stock based broth depending on your desire for spiciness and add a squeeze more lime to balance the heat and flavors.

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Ingredients

Servings

2 teaspoons vegetable oil
1 large sweet onion , thinly sliced
2 containers , 32 ounces each Kitchen Basics® Original Beef Stock, (8 cups)
¼ cup Thai Kitchen® Red Curry Paste
2 tablespoons reduced sodium soy sauce
1 tablespoon packed light brown sugar
1 tablespoon McCormick® Garlic Powder
1 teaspoon McCormick® Ginger , ground
2 tablespoons lime juice

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Instructions

For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
NOTE: Instant Pot or Pressure Cooker Method
Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer’s manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

Notes

Hot pot is best enjoyed right away, but if you have leftover broth you can certainly save it and reheat it the next day.

Nutrition Information

Show Details

Calories 69kcal (3%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 277mg (12%) Potassium 157mg (4%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 2334IU (47%) Vitamin C 7mg (8%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 69 kcal

% Daily Value*

Calories	69kcal	3%
Carbohydrates	14g	5%
Protein	2g	4%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	277mg	12%
Potassium	157mg	3%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	2334IU	47%
Vitamin C	7mg	8%
Calcium	44mg	4%
Iron	1mg	6%