• prep: 25 min
  • cook: 10 min
  • total: 35 min
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  • servings:
  • Summary

    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

    • 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
    • Protein crispy tofu, raw shrimp, thinly-sliced* beef, chicken, and/or pork
    • crispy tofu, raw shrimp, thinly-sliced* beef, chicken, and/or pork
    • Noodles / Rice cooked rice noodles (any width), brown or white rice, quinoa, or any other favorite grains or, you also could sub in chickpeas in place of noodles
    • cooked rice noodles (any width), brown or white rice, quinoa, or any other favorite grains
    • or, you also could sub in chickpeas in place of noodles
    • Veggies sliced bell peppers, broccoli, carrots, cauliflower, mushrooms, onions (red, white or yellow), peas, squash, sweet potatoes
    • sliced bell peppers, broccoli, carrots, cauliflower, mushrooms, onions (red, white or yellow), peas, squash, sweet potatoes
    • Greens baby bok choy, cabbage, collards, kale, and/or spinach
    • baby bok choy, cabbage, collards, kale, and/or spinach
    • Toppings fresh herbs (i.e. chopped Thai basil, chives, and/or cilantro) fresh chiles (i.e. Thai bird chiles, serrano peppers, or dried crushed red peppers) lime wedges thinly-sliced green onions toasted coconut flakes
    • fresh herbs (i.e. chopped Thai basil, chives, and/or cilantro)
    • fresh chiles (i.e. Thai bird chiles, serrano peppers, or dried crushed red peppers)
    • lime wedges
    • thinly-sliced green onions
    • toasted coconut flakes

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 72 % Daily Value *
    • Total Fat: 4 g 6.09%
    • Saturated Fat: 2 g 11.22%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1002 mg 41.74%
    • Calcium: 5 mg 0.53%
    • Potassium: 31 mg 0.88%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 2.92%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 7 g %
    • Dietary Fiber: 2 g 7.15%
    • Sugar: 4 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 1.14%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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