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Asian Red Curry Hot Pot Broth

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.

Ingredients

  • 2 teaspoons vegetable oil
  • 1 large sweet onion thinly sliced
  • 2 containers 32 ounces each Kitchen Basics® Original Beef Stock, (8 cups)
  • 1/4 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

Instructions

  1. 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.
  2. Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
  3. 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.
  4. NOTE: Instant Pot or Pressure Cooker Method
  5. 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.