Thai Coconut Curry Fondue

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

1. In a small bowl, combine the ingredients for the Thai sauce. Refrigerate for at least 1 hour before serving.
   
2. In a saucepan, heat the oil over medium heat. Cook the shallots, ginger, and garlic for 1 to 2 minutes.
   
3. Add the curry paste and cook for 30 seconds, stirring constantly, until fragrant.
   
4. 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.
   
5. Pour the desired amount of broth into the fondue pot, then add the lime juice. Reserve the remaining broth.
   
6. Serve the fondue with the Thai sauce and dipping ingredients.