Thai Veggie Curry Hot Pot with Rice & Peanuts

Thai Veggie Curry Hot Pot with Rice & Peanuts

Ready in 40 minutes • Serves 2
This dish most recently appeared in Bargain Box (5 Nights For 2) on Sunday, May 30, 2021.
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Ingredients

Rice

  • 1 1/8 cup boiling water
  • 150g jasmine rice

Broth

  • 1 1/2 cup vegetable stock
  • 200ml coconut milk
  • 1/2 tsp red curry paste
  • 1/2 pack Thai Spices
  • 1 drizzle of oil
  • 1/2 brown onion, sliced 1cm
  • 1 tsp ginger, minced

Veggies

  • 1 baby bok choy, leaves separated
  • 1/2 can baby corn, drained
  • 1 carrot, cut in half & thinly sliced on an angle
  • 200g potatoes, diced 1cm

To Serve

  • 1 pack chopped peanuts

Steps

  1. Bring a full kettle to the boil.
  2. Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Prep ginger and onion. Heat oil in a medium pot on medium-high heat and cook onion for 2-3 minutes, until starting to soften. Add ginger, garlic, Thai spices and curry paste and cook for about 2 minutes, until fragrant. Add coconut milk and stock and bring to simmer. Reduce heat to medium-low and cover with a lid.
  4. Prep potatoes and carrot and add to broth. Cover with the lid and cook for about 15 minutes, until tender, While potatoes are cooking, prep corn and bok choy.
  5. When potatoes are tender, add remaining veggies to broth, cover again with lid and cook for 3-4 minutes, until warmed through and tender. Season to taste with salt and pepper, or soy sauce if desired.
  6. Broth and veggies topped with peanuts. Serve rice on the side.

Nutritional Information

Energy 2921 kj
698 kcal
Protein 18.1g
Carbohydrate 85.9g
Fat 29.2g