Eating Pegan | Easy Thai Curry Hot Pot

Easy Thai Curry Hot Pot

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

  • 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.
  • etc
  • etc

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