Spring might be here, but the warm summer days still feel far away… so why not bring a little sunshine to your plate?
This sunny and flavourful curry-coconut fondue is the perfect way to escape: one bite at a time.
With its rich coconut milk and curry broth, paired with a delicious Thai-inspired dipping sauce, this recipe is a true taste of the tropics.
Get your plates ready, things are about to heat up!
Ingredients
For preparation with the Evolution Mini, reduce ingredient quantities by approximately one-third.
For the Broth
15 ml (1 tbsp) sesame oil
125 ml (1/2 cup) chopped shallots
30 ml (2 tbsp) grated ginger
15 ml (1 tbsp) minced garlic
45 ml (3 tbsp) yellow or red curry paste
2 cans (398 ml each) coconut milk
3 containers (900 ml each) chicken broth
15 ml (1 tbsp) fish sauce
15 ml (1 tbsp) brown sugar
60 ml (1/4 cup) fresh lime juice
For the Thai Sauce
60 ml (1/4 cup) ketchup
60 ml (1/4 cup) mayonnaise
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) honey
15 ml (1 tbsp) grated ginger
5 ml (1 tsp) sesame oil
For the Dipping Ingredients (as desired)
Raw, peeled medium shrimp (31/40 count)
Rehydrated thin rice noodles
Assorted bell pepper cubes
Skinless chicken breast strips
Small cubes of white fish
Dumplings
Baby bok choy
Note: In North America, shrimp labeled 31/40 count means there are approximately 31 to 40 shrimp per pound, which corresponds to medium-sized shrimp.
Preparation
In a small bowl, combine the ingredients for the Thai sauce. Refrigerate for at least 1 hour before serving.
In a saucepan, heat the oil over medium heat. Cook the shallots, ginger, and garlic for 1 to 2 minutes.
Add the curry paste and cook for 30 seconds, stirring constantly, until fragrant.
Stir in the coconut milk, broth, fish sauce, and brown sugar. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes over medium-low heat.
Pour the desired amount of broth into the fondue pot, then add the lime juice. Reserve the remaining broth.
Serve the fondue with the Thai sauce and dipping ingredients.
