I have to admit, the photo is not that pretty, but trust me this was delicious!! I will try to take a prettier pic next time I make this!
Hot pots have been around forever in Eastern cultures. consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.
This fragrant and tasty broth resembles a mild, Thai curry with lemongrass and lime simmering in rich coconut milk. You can add whatever meat or fish suits you. I used some delicious, wild caught rock shrimp, thinly sliced chicken and some canned sockeye salmon in this one, although it generally works best with chicken or fish.
Coconut milk used in this recipe is a great cream or milk alternative and adds a smooth creaminess without the allergy or lactose issues.
Coconut milk, especially the full fat kind, is full of nutrients and healthy fats, as well as vitamins, minerals and electrolytes, including potassium, calcium and chloride.
The saturated fat in coconut milk is primarily a medium-chain fatty acid that is immediately used for energy and not stored as fat. And this kind of saturated fat is healthy and good for you and will not contribute to heart disease.
Coconut milk also contains a substance called lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal and helps to boost the immune system. Serve with Brown rice or quinoa. Enjoy!!
2-4 cloves garlic minced
3 T olive oil or coconut oil
1 T minced fresh ginger
1 sweet red bell pepper, sliced thinly
1 stalk lemon grass out leaves removed, cut down middle and cut in 2″ sections
2-4 small carrots sliced thinly
1/2 to 1 lb chicken, firm flesh fish (salmon, cod, halibut, tuna) or shrimp
Saute all ingredients in oil until tender and add chopped cod or other firm fish, and 1/2 lb of shrimp. If using chicken, slice thinly, and precook before adding to mixture.
Cook fish about 5 minutes then add:
1 1/2 cups chicken stock
1 can full fat coconut milk
Sliced fresh shitaake mushrooms or baby bella mushrooms
1/4 cup tamarind sauce
2 T fish sauce
1 Tbsp rice wine vinegar
1 tsp sugar
Juice of one lime
Hot pepper flakes to taste
Simmer for 5-10 minutes until meat is cooked through and vegetables are tender. Serve over brown rice, rice noodles, or quinoa. Garnish with generous amount of cilantro. Serves about 4, but watch out–it’s very popular!
Till next time, Stay Healthy and Lean!
Catherine (Cat) Ebeling RN BSN, is a back to basics diet and nutrition specialist. In addition to her advanced degree in nursing from a major medical school, she has spent the last 30 years intensely studying diet, health and nutrition. She also has a book titled “The Fat Burning Kitchen, Your 24 Hour Diet Transformation” that has sold 100,000 copies worldwide, and has helped thousands of people transform their lives, lose weight and improve their health.
Her mission is to help others prevent disease and live their best life ever.
Nutrition made Easy. Simple.Smart.Nutrition.
5 thoughts on “Simmering Thai Hot Pot”
Sounds delicious, can I come to your house for dinner? I was going to make salmon croquettes from canned salmon on my end. Not even in the same league! And it is fried, unfortunately.
Cat, the Brazilian cuisine uses a lot of coconut milk because of its African roots. Growing up, we all considered "leite de coco" to be "bad for you." Little did we know! Can't wait to try this recipe; all the others of yours that I've tried have been delicious …
Hi Cat…Thanks for sharing the awesome Thai Seafood recipe! Good Luck in the contest! ….Hughie 🙂