Filed Under: simmer, soups, spicesherbs, Starter, thai, Under 20 Mins

Thai Hot Pot

This recipe easily doubles—go ahead, feed a crowd. We recommend serving with rice to round out the meal

Loading ... Loading ...

April 8th, 2012

Recipe by Aaron Bico, St. Catharines, Ont.
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin

Print Page

No Comments  | 

Pin It
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
  • 2 shallots, roughly chopped
  • 8-10 shrimp, uncooked, peeled and de-veined
  • 1 clove garlic, minced
  • 8-10 scallops, seared off
  • 1 frozen lobster tail, thawed and cut into bite-sized pieces
  • 2 tablespoons red curry paste
  • ½ cup 35% cream
  • ½ cup coconut milk
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, juiced
    • Directions
  • 1.

    Sauté shallots and shrimp in a medium-sized pot until shrimp are pink and opaque (about 3 minutes).

  • 2.

    Add garlic, seared off scallops and lobster meat to pot.

  • 3.

    In a bowl, whisk red curry paste, cream and coconut milk together and pour into pot with seafood. Simmer and reduce for 5 minutes. Finish with parsley and lemon juice.

    • Nutrients Per Serving
    261 calories, 19 g fat, 16 g protein, 7 g carbs, 1 g fibre. Excellent source of vitamin A.
    Thai Hot Pot
    Photography by James Tse
    More Like This
    1. What’s the Most Surprising Thing Your Children Like to Eat?
    2. Comfort Food with a Twist: Ground Turkey Shepherd’s Pie
    3. The Perfect Dessert for a Chilly Day: Maple Pecan Apple Crisp

    Leave a Comment

    CAPTCHA Image
    *