Ingredients
1tbspolive oil
5garlic clovesminced
1fresh gingercut into thick slices
8cupsKitchen Basics Vegetable Stock
15ozcoconut milk
6tbspThai Kitchen Red Curry Pasteto taste
crispy tofuor raw shrimp, thinly-sliced beef, chicken, and/or pork
cooked rice noodlesbrown or white rice, quinoa, or any other grains
bell pepperssliced, red, white or yellow
broccolior carrots, cauliflower, mushrooms, onions, peas, squash, sweet potatoes
baby bok choyor cabbage, collards, kale, and/or spinach
fresh herbschopped Thai basil, chives, and/or cilantro
fresh chilesThai bird chiles, serrano peppers, or dried crushed red peppers
lime wedges
green onionsthinly-sliced
coconut flakestoasted
Preparation
Heat olive oil in a large stockpot or use the “Sauté” feature on the Instant Pot. Add garlic and ginger and sauté for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant. Add in the vegetable stock and coconut milk, and stir to combine.
Continue cooking until the broth nearly reaches a simmer. Then add in 3 or 4 tablespoons of the curry paste, and whisk until it has dissolved. Taste, and add more curry paste if you’d like.
Cover and simmer for 5 minutes then remove the ginger slices.
Serve to simmer. Then stir in your desired dippers, simmer until they have cooked, then use a strainer to transfer them to your individual serving bowl. Add a ladle-full of broth to the individual serving bowl.
Serve warm, garnished with your desired toppings.
