The Perfect Blend: Crafting A Spicy Curry Hot Pot

A curry hot pot is a fun, communal meal that's easy to make and perfect for entertaining. It's a great way to bring people together and let them customise their own bowls. The basic idea is to cook up a flavourful broth and serve it simmering in the middle of the table, surrounded by a selection of add-ins. Each guest can then use chopsticks to cook their chosen ingredients in the broth, before adding them to their individual bowls along with a ladle of broth and some toppings.

There are lots of variations on the curry hot pot, from Thai to Japanese, but they all centre around a delicious, spicy broth.

Choosing your curry paste

There are three main types of Thai curry paste: red, yellow and green. Red curry paste is the spiciest option with a rich and fiery taste. It traditionally features up to 20 different dried chillies, including bird's eye chillies and Thai long chillies. Green curry paste is made with fresh chillies, plus cilantro and kaffir lime leaves, giving it a vibrant colour. It is the most popular option as it offers a mild, balanced flavour that is both rich and herbaceous. Yellow curry paste gets its colour from fresh turmeric and curry powder and its spiciness can vary depending on the types of chillies used.

When buying curry paste, you can usually find it in the international aisle of most supermarkets. Thai Kitchen is the brand that is most widely available. It is best to store the paste in a cupboard until you open it, then move it to the fridge. Each brand will have a slightly different recipe, so it is worth experimenting to find your favourite. If you have a shellfish allergy, be sure to check the ingredients list as many curry pastes are made with shrimp paste.

Selecting vegetables

Variety of Textures and Flavours:

Aim for an assortment of vegetables that offers different textures and flavours. This will create a complex and tasty broth. You can choose from crunchy, fresh vegetables, earthy and meaty mushrooms, tender and savoury ingredients, and pops of colour and flavour.

Crunchy, Fresh Vegetables:

• Bok Choy: Adds crunch and soaks up the broth beautifully.
• Napa Cabbage: Slightly sweeter than regular cabbage, and retains its crunch well.
• Baby Corn: Tender and sweet, adding a satisfying crunch.
• Watercress: Peppery and crisp, with a fresh herbal taste.
• Chives: Adds a fresh bite and a pop of green flavour.

Earthy, Meaty Mushrooms:

• Shiitake Mushrooms: Rich in umami flavour.
• Oyster Mushrooms: Subtly sweet with a velvety texture when cooked.
• Wood Ear Mushrooms: Develop a unique, woodsy taste and a slightly crunchy texture.
• Enoki Mushrooms: Small and chewy, adding a beautiful texture.

Tender, Savoury Ingredients:

• Tofu: Silken tofu absorbs the broth's flavour and offers protein. Firm tofu holds its shape better.
• Potatoes: Thin slices become supple and absorb the broth's seasonings.
• Sweet Potatoes: Adds natural sweetness and a creamy texture when cooked.
• Lotus Root: Absorbs flavours well and adds a lacy appearance to the broth.

Pops of Colour and Flavour:

• Tomatoes: Cherry or grape tomatoes add bursts of acidity and brightness.
• Carrots: Thin slices cook up tender, providing subtle sweetness.
• Baby Bok Choy: A miniature version of bok choy with great crunch.
• Snow Peas: Adds fresh green flavour to the hot pot.
• Shishito Peppers: Offers a touch of heat when blistered in the broth.

Preparation Tips:

• Cut the vegetables into thin, uniform slices, about 1/4 inch thick or less. This ensures quick cooking in the simmering pot.
• Layer the ingredients artfully in the pot, displaying various colours and textures for a nice presentation.
• Mix tender and hardier veggies. Add hardier vegetables like carrots, potatoes, and mushrooms first, and then add more delicate veggies like spinach later to avoid overcooking.
• Consider pre-cooking dense vegetables like sweet potatoes and squash to partially cook them, so they can finish cooking in the hot pot.
• Keep the broth at a low simmer to avoid overcooking the veggies.
• Control cooking times by using cooking chopsticks or wire strainers to keep track of when each ingredient is added and remove them promptly when done.

With these tips in mind, feel free to mix and match different vegetables to create your perfect curry hot pot!

Picking your protein

When making a curry hot pot, you can choose from a variety of proteins to include in your dish. Here are some options:

Meat

Meat is a popular choice for hot pots, and thinly sliced beef or pork is a must-have for many. If you want to slice the meat yourself, choose a fatty cut like ribeye, brisket, or short ribs and place it in the freezer for 15-30 minutes before slicing to make it easier. You can also buy pre-sliced meat from Asian markets, where they often sell paper-thin slices of wagyu beef that cook in about 30 seconds.

If you're grilling your meat, you can season or marinate it beforehand. However, when boiling meat in a hot pot, there's no need for additional seasoning.

Other meat options include chicken, shrimp, lamb, and sliced beef or lamb. You can also find pre-cooked Asian beef meatballs in the freezer section of some stores, which only need to be warmed in the broth.

Seafood

Seafood is another great option for hot pots. Shrimp, crab, fish, mussels, clams, squid, scallops, and lobster are all popular choices. Pre-cut the shells of crab or lobster to make it easier to extract the meat.

Tofu

Tofu is a versatile protein that can be used in hot pots. If you want something crispy, go for fried tofu, which can be bought pre-packaged. For a firmer option that holds up well during cooking, choose firm or extra-firm tofu.

Eggs

Eggs, particularly quail eggs, are a traditional addition to hot pots. For a tidier option, you can cook soft jammy ramen eggs separately and add them to your hot pot afterward.

Preparing your noodles or rice

Choosing the Right Noodles or Rice:

• Rice noodles are a popular choice for curry hot pots as they are gluten-free and have a delicate texture that pairs well with the broth. They are thin, translucent, and made from rice flour.
• Udon noodles, thick, chewy, and slightly sweet Japanese noodles made from wheat flour, are also a great option. They hold up well in the broth and have a satisfying texture.
• Other options include ramen noodles, soba noodles, and glass noodles or cellophane noodles.
• If you prefer rice, go for cooked rice noodles, brown or white rice, quinoa, or any other favourite grains.

Cooking the Noodles or Rice:

• Most noodles need to be boiled or soaked in water before adding them to the hot pot. Follow the instructions on the package for the best results.
• For rice noodles, the most common method is to boil a pot of water, turn off the heat, add the noodles, and soak them for 6 to 10 minutes until tender but still chewy.
• You can also try alternative cooking methods, such as using hot tap water (not boiling) or cold water and soaking the noodles for longer.
• If you're using rice, it's recommended to cook it ahead of time and place a scoop in each bowl before serving.
• It's important to cook the noodles or rice before adding them to the curry hot pot, as they will continue to absorb the flavours of the broth while cooking in the pot.

Tips for Perfect Noodles or Rice:

• Add a tablespoon of oil to the boiling water to prevent the noodles from sticking together.
• Rinse the noodles with cold water after cooking to stop the cooking process and remove excess starch.
• Cut the noodles into smaller pieces before adding them to the hot pot to make it easier to eat with chopsticks or a spoon.
• For rice, you can cook it ahead of time and place a scoop in each bowl before serving. This way, guests can add their desired amount of rice to their curry hot pot.

Serving and eating

Before serving, prepare all the dippers and toppings that you plan to serve with the broth. You can cook rice or noodles ahead of time and place a scoop in each guest's bowl, so they can add more if they wish.

When it's time to eat, bring the broth to a simmer in the centre of the table. Guests can then use chopsticks to add their chosen ingredients to the broth and cook them to their liking. Once cooked, guests can use a strainer to transfer the ingredients to their individual serving bowls, and then ladle over the broth.

If you have any leftover broth, you can cook some rice in it at the end. Heat the rice in a microwave and add it to the pot, stirring over low heat for 7-8 minutes until it absorbs the soup and becomes porridge-like. Turn off the heat, beat an egg, and add it to the pan along with some cheese. Stir well and allow the egg to set in the remaining heat.

Frequently asked questions