Green Curry Fondue

Ingredients

For the broth

• 30 ml (2 tbsp) vegetable oil
• 112 ml (slightly less than ½ cup) green curry paste* (e.g., Thai Kitchen)
• 350 ml coconut milk
• 2 × 956 ml pork ramen broth (Irresistibles brand), or chicken or vegetable broth
• 960 ml pineapple juice or nectar
• 250 ml (1 cup) Vietnamese Nuoc Cham sauce (sweet and sour spring roll sauce)
• 60 ml (¼ cup) fresh Thai basil**, chopped
• Salt, to taste

Thai Basil Mayonnaise

• 250 ml (1 cup) real store-bought mayonnaise
• 30 ml (2 tbsp) fresh Thai basil, finely chopped
• Juice and zest of 1 lime
• 10–15 ml (2–3 tsp) brown sugar
• 5 ml (1 tsp) garlic powder
• Salt and freshly ground pepper, to taste

To Grill and Dip

• Peeled shrimp
• Fresh pineapple, cubed
• Thai eggplants or Asian eggplants, sliced and blanched
• King oyster mushrooms, sliced
• Firm tofu, cubed
• Wide rice noodles, cooked al dente
• Mini bok choy, quartered
• Other meats of choice (chicken, beef, pork)
• Dumplings

Preparation

Broth

• In a large pot, heat the oil and sauté the green curry paste, then stir in the coconut milk.
• Add the broth, pineapple juice, and Nuoc Cham spring roll sauce, then bring to a boil.
• Remove from heat and add the fresh Thai basil. Adjust salt if needed.
• Transfer to the fondue pot of the Dip & Grill or Evolution Mini. Keep warm.
  

Thai Basil Mayonnaise

• In a bowl, combine the mayonnaise, chopped Thai basil, lime juice, brown sugar, and garlic powder.
• Mix well and refrigerate until serving.

Notes

• Even though the Dip & Grill surface is non-stick, ingredients benefit from a little vegetable oil for optimal cooking.
• For an even greener, more fragrant, and milder green curry, make your own paste by blending ginger, shallots, kaffir lime leaves, and plenty of fresh cilantro with a bit of water in a good blender!
• For decadent stir-fried rice noodles, start by immersing them in the broth, then finish cooking them on the grill. Perfect for an authentic Asian culinary experience!