Photography by James Tse
Recipe by Aaron Bico, St. Catharines, Ont.
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
First published in Wish September 2007
food
Join the 20-Minute Supper Club»Thai Hot Pot
This recipe easily doubles – go ahead, feed a crowd. We recommend serving with rice to round out the meal.
Ingredients (Serves 4)
| 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 tbsp | red curry paste |
| 1/2 cup | 35% cream |
| 1/2 cup | coconut milk |
| 2 tbsp | chopped fresh parsley |
| 1 | lemon, juiced |
Instructions
- 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.
Nutritional information
Nutrients per serving: 261 calories, 19 g fat, 16 g protein, 7 g carbs, 1 g fibre. Excellent source of vitamin A.
Comment on "Thai Hot Pot"
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Lindsay writes:
I made this last night for dinner and it was AWESOME! I added extra curry paste to give it more of a kick. Very easy and extremely yummy! This meal is a new favorite in our household :)
—posted September 27, 2007 at 11:06 a.m.
Donna Swain writes:
Just wanted to ask is there a specific print option? As when I print these recipes to try they are not print friendly and take two pages or more, when one would do really nicely.
Thanks for great ideas. Editor's Note: There is a printer-friendly button at the top of all of the recipes. Thanks.
—posted September 28, 2007 at 1:41 a.m.
dorrit writes:
I pared this recipe down for one serving adding some leftover tomatoes that I had stewed. I'm glad that I added this 1.5 cup to the recipe which I also reduced so it wouldn't make the cream and coconut milk too liquid. but there still don't see how a total of one cup of liquid is enough to feed 4 persons. It barely fed one and that was using 1/4 cup cream and 1heaping tablespoon coconut milk. I added some rice to the mixture and ended up with 1 3/4 cups of finished product. Otherwise I enjoyed that dish very much.
—posted July 9, 2008 at 3:23 p.m.
esksfan writes:
Dorrit,
I think that by adding rice that soaks up the liquids...if I'm reading your post correctly. But, it's not meant to be soup...the liquid is just there to pour on the rice. The fish is the meal, served with rice makes it more of a meal, and adding a vegetable or salad would round it out. Just my take on it.
—posted February 5, 2009 at 7:29 p.m.
Heidi writes:
Just wondering if anyone substituted evaporated milk for cream to lower the fat content? Can't wait to make it!
—posted February 6, 2009 at 9:11 a.m.
TJ writes:
This dish was really easy to prepare and quick - but was my first time using curry paste in a dish and was a little too spicy for us. I would definitely make this again but try with mild or less curry paste!
—posted February 9, 2009 at 3:32 p.m.
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