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
8 servings
Instructions
- 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.
- 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.
- Cover and simmer for 5 minutes. Then remove the ginger slices.
- 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.
- Serve warm, garnished with your desired toppings.
💰 Cost Estimate
Total Ingredients
$1807.00
$1807.00
Per Serving
$226.00/serving
$226.00/serving
🏠 Savings
~$3614.00 vs buying!
~$3614.00 vs buying!
📋 Price Breakdown (31% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 1 tbsp | $21.00 |
| garlic | 5 cloves | $988.00 |
| inch fresh ginger | 1 | $110.00 |
| Kitchen Basics Vegetable Stock | 8 cups | $638.00 |
| 3 | - | |
| -6 tablespoons Thai Kitchen Red Curry Paste | 4 | $50.00 |
| Protein crispy tofu | - | - |
| Noodles / Rice cooked rice noodles | - | - |
| or | - | - |
| Veggies sliced bell peppers | - | - |
| Greens baby bok choy | - | - |
| Toppings fresh herbs | - | - |
| fresh chiles | - | - |
| lime wedges | - | - |
| thinly-sliced green onions | - | - |
| toasted coconut flakes | - | - |
*Estimated market prices, may vary by region
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