Red Curry Hot Pot Broth Recipes

Steps:

• Generously season beef chuck roast with salt and pepper.
• Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
• Spread chopped onions in slow cooker; place browned roast on top of onions.
• Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
• Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
• Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
• Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
• Remove meat from the broth. If desired, skim some fat from the surface of the broth.
• Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
• Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
• Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
• Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Steps:

• Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp.
• Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
• Add the stock, bring to boil and simmer for 5 minutes
• Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.

Steps:

• Using a food processor, chop all vegetables into small pieces.
• Melt butter in a large stockpot.
• Add curry powder, stir to combine.
• Add chopped veggies to stock pot, stirring to coat.
• Cook for 30 min, stirring often to prevent burning or sticking.
• Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
• Strain the broth through a sieve set over a large heatproof bowl.
• Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
• Discard the veggies.
• The broth may be refrigerated for up to a week, or frozen for up to a month.