Pork curry hot pot recipe

Ingredients

• cooked rice noodles
• 1-inch slice fresh ginger
• 8 cups vegetable stock, low-sodium
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 3×15-ounce cans coconut milk
• 4-6 tablespoons curry paste, red

• Pork, thinly sliced
• 2 cups sweet potatoes, peeled and cubed
• 2 cups squash, cut and cubed
• 1½ cups peas
• 2 onions, chopped
• 3 cups mushrooms, sliced
• 1 cup cauliflower, chopped
• 2 cups broccoli, chopped
• 2 red bell peppers, diced

1. Use a large stockpot to heat your oil over medium high heat. Add your garlic and ginger. Sauté for a couple of minutes and stir until the garlic becomes fragrant. Add coconut milk and vegetable stock, and stir to combine. 2. Set heat to simmer and continue to cook for about 10 minutes. Add three or four tablespoons of curry paste. Whisk until it dissolves, add more curry paste to taste.
2. Cover pot, and simmer for five minutes. Remove the ginger.
3. Pour the broth into the hotpot and place it on the burn on the serving table. Ladle broth into individual bowls. Allow your diners to cook meat in broth and place in their own bowls.
4. Have dipping sauce and garnish ingredients on the serving table.