Thai Hot Pot
This recipe easily doubles—go ahead, feed a crowd. We recommend serving with rice to round out the meal
Loading ...April 8th, 2012
Recipe by Aaron Bico, St. Catharines, Ont.
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
Servings
4Prep Time
10 minutesCook Time
15 minutesIngredients
- 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
Sauté shallots and shrimp in a medium-sized pot until shrimp are pink and opaque (about 3 minutes).
Add garlic, seared off scallops and lobster meat to pot.
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.
Photography by James Tse
