8
ASIAN RED CURRY BROTH
Ingredients
2 tsp vegetable oil
1 large sweet onion thinly sliced
8 cups Beef Stock (2 containers)
¼ cup Thai Red Curry Paste
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp Garlic Powder
1 tbsp grounded Ginger
2 tbsp lime juice
ASIAN THAI CURRY BROTH
Ingredients
1 tbsp olive oil
5 cloves garlic, minced
1 inch fresh ginger, cut into thick slices
8 cups Vegetable Stock
3 (15 oz) cans coconut milk
4–6 tbsp Red Curry Paste, to taste
1tsp grounded Ginger
2 tbsp lime juice
In a large 6- quart stockpot
For the broth, heat vegetable oil in 6-quart
stockpot over medium-high heat. Add
onion, cook and stir until tender. 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.
Using dual-sided electric hot pot
To serve; pour 3 cups (750ml) of broth into
one half of dual-sided hot pot. Allow guests
to cook in broth about 2 to 3 minutes or
until desired doneness.
NOTE: do not overfill
In a large 6- quart stockpot
For the broth, heat vegetable oil in
6-quart stockpot over medium-high heat.
Add garlic, ginger and sauté for 1-2
minutes, stirring occasionally, until tender.
Add in the vegetable stock and coconut
milk, stir to combine. Continue cooking
until the broth nearly reaches a simmer.
Add in 3 or 4 tablespoons of the curry
paste, whisk until it has dissolved. Taste,
and you can add more curry pasta or
coconut milk if you’d like. Before serving
remove the thick ginger slices.
Using dual-sided electric hot pot
To serve; pour 3 cups (750ml) of broth
into one half of dual-sided hot pot. Allow
guests to cook in broth about 2 to 3
minutes or until desired doneness.
NOTE: do not overfill
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