Ingredients
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6 Chicken
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1 fresh Lime
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a handful Cilantro
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8-ounces Mushrooms
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3 tablespoons red Curry Paste
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1 Fresno Red Pepper
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2 tablespoons Ginger
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2 tablespoons Coconut Oil
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2 bunches, Green Onion
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½ teaspoon Coriander
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2 tablespoons Garlic
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3×32-ounce containers Chicken broth
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1 can Coconut Milk
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1 can Tomatoes
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4 cups cooked Rice
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Dipping sauces of your choice
Directions
This hot pot dish is easy to make, and your guests will enjoy customizing it with their favorite ingredients.
Steps
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1
Done
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Heat the coconut oil over medium-high heat in a large stockpot. Add ½ of the green onions, Fresno peppers, and ginger. Cook till they are soft. |
|
2
Done
|
Mix curry powder, curry paste, coriander, and garlic. Add to stockpot. Cook for about a minute. Add 32-ounces chicken stock and bring to a boil. |
|
3
Done
|
Add tomatoes, remaining chicken stock, coconut milk, and fish sauce. Bring to boil again. Now, reduce the heat to medium low and simmer for 35 minutes. |
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4
Done
|
Transfer the stock to the hot pot over the burner on the serving table. Ladle broth into individual bowls. Have your diners dip their thinly sliced chicken into the hotpot to cook it. |
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5
Done
|
Have them also dip sprouts and cabbage if they so desire. Ladle ½ cup of rice into individual bowls, too. |
