Red Curry Hot Pot at Home
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
69 kcal
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Course
Main Course
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Cuisine
Asian
Red Curry Hot Pot at Home
Description
Red Curry Hot Pot at Home features a simmered broth made with red curry paste, sweet onions, beef stock, soy sauce, brown sugar, garlic powder, and ground ginger. The broth is simmered gently to meld flavors and finished with lime juice for brightness. Guests cook their choice of seafood, meat, vegetables, and noodles by placing them into the hot pot broth, which infuses the ingredients with rich curry flavors. This method promotes a communal dining experience where everyone can tailor their meal to taste.
The broth has a balanced savory and subtly sweet profile with fragrant spices, delivering warmth and depth without overwhelming heat. Cooking ingredients in the broth keeps them tender and flavorful with the curry essence permeating each bite. Traditionally, hot pots are served alongside rice or noodles to complement the cooked ingredients.
The recipe notes highlight that the hot pot is best enjoyed immediately to fully appreciate the fresh cooked flavors, though leftover broth can be saved and reheated the next day. The method also includes options for stovetop or pressure cooker preparation, making this adaptable to different kitchen setups.
Ingredients
- 2 teaspoons vegetable oil
- 1 sweet onion thinly sliced, large
- 2 containers , 32 ounces each Kitchen Basics® Original Beef Stock, (8 cups)
- ¼ cup red curry paste brand Thai Kitchen®
- 2 tablespoons soy sauce reduced sodium
- 1 tablespoon light brown sugar packed
- 1 tablespoon garlic powder brand McCormick®
- 1 teaspoon ground ginger ground, brand McCormick®
- 2 tablespoons lime juice
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
- Enjoy the hot pot freshly cooked for best taste and texture.
- Leftover broth can be saved and reheated the following day without losing quality.
- Use the Instant Pot method to save cooking time while preserving flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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