Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 2 tbsp of red curry paste
- 1 tbsp of honey
- 1 tbsp of lime juice
- 1 tsp of grated ginger
- 1 garlic clove, minced
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 lb of assorted vegetables (carrots, broccoli, cauliflower, bell peppers, etc.), cut into bite-sized pieces
- 1 lb of protein (chicken, shrimp, tofu, etc.), cut into bite-sized pieces
- 1 baguette, cut into bite-sized pieces
Special equipment needed:
- Fondue pot or slow cooker
- Fondue forks or skewers
Step-by-step instructions:
1. In a small bowl, whisk together the coconut milk, red curry paste, honey, lime juice, grated ginger, minced garlic, salt, and black pepper.
2. Pour the mixture into a fondue pot or slow cooker and turn it on low heat.
3. Arrange the cut vegetables, protein, and baguette pieces on a platter.
4. Using fondue forks or skewers, dip the vegetables, protein, and baguette pieces into the coconut curry fondue and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Saturated fat: 16g
- Cholesterol: 50mg
- Sodium: 600mg
- Total carbohydrates: 25g
- Dietary fiber: 4g
- Sugars: 10g
- Protein: 20g
Substitutions for ingredients:
- You can use any vegetables or protein of your choice.
- If you don't have red curry paste, you can use green curry paste or yellow curry paste.
Variations:
- You can add more or less curry paste depending on your spice preference.
- You can add more honey for a sweeter fondue.
- You can add more lime juice for a tangier fondue.
Tips and tricks:
- Make sure to cut the vegetables and protein into bite-sized pieces for easy dipping.
- If the fondue gets too thick, you can add more coconut milk to thin it out.
- If the fondue is too thin, you can add more curry paste to thicken it up.
Storage instructions:
- Store any leftover fondue in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fondue, simply heat it up in a fondue pot or slow cooker on low heat.
Presentation ideas:
- Serve the fondue in a decorative fondue pot or slow cooker.
- Arrange the cut vegetables, protein, and baguette pieces on a platter around the fondue pot.
Garnishes:
- Garnish the fondue with chopped cilantro or sliced green onions.
Pairings:
- Pair the fondue with a crisp white wine or a light beer.
Suggested side dishes:
- Serve the fondue with a side of rice or noodles.
Troubleshooting advice:
- If the fondue separates, simply whisk it back together.
Food safety advice:
- Make sure to cook the protein thoroughly before dipping it into the fondue.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
- The coconut curry fondue is spicy, sweet, and tangy.
Serving suggestions:
- Serve the fondue as a fun and interactive appetizer or main course.
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Region: Thai