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

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April 8th, 2012

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

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