Thai Coconut Curry Chicken Hot Pot

The most difficult thing about this recipe was coming up with a name for it. My Thai friend, Katie, explained to me that you cannot call a curry a hot pot in Thailand because they are two separate things. Thai curries are traditionally thicker in consistency, while Thai hot pots are more similar to traditional dashi-based Japanese recipes. I think the creaminess of the coconut milk and the robust profile of curry lend themselves well to hot pots — the meat and vegetables soak up so much of that flavor in a brief time. Here, I use a base that has all the complexity of a creamy Thai curry, but it is thinned out with a bit of chicken broth for swishing your vegetables in.

Make in Advance:

Thai Coconut Curry Broth (40 minutes)

Steamed Japanese Rice (1 hr 25 minutes)

Thai Coconut Curry Chicken Hot Pot

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Yield: 6-8 servings

Author: Amy Kimoto-Kahn

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp vegetable oil, divided 2 quarts
• Thai Coconut Curry Broth (Make in Advance)
• 6 baby eggplants (such as Thai or fairy tale), stemmed and quartered, or 1 medium eggplant cut into bite-size pieces)
• 1⁄2 small kabocha pumpkin, seeded and thinly sliced
• 1⁄4 head Napa cabbage, cored and thick white parts cut into bite-size pieces
• 1 cup cherry tomatoes
• 2 cups loosely packed fresh Thai or regular basil leaves
• 2–3 stemmed, seeded and minced bird’s-eye chilis or Fresno chilis, optional
• Steamed Japanese Rice, for serving (Make Ahead)

Instructions

1. Season the chicken with the salt and pepper.
2. In a large skillet over medium-high heat, heat 1 tablespoon of the vegetable oil. Add half of the chicken. Cook for 4 to 5 minutes, stirring once or twice, until browned, but not cooked through. Transfer to a clean bowl and repeat with the remaining 1 tablespoon oil and chicken.
3. Heat a 4-quart (3.8 L) hot pot or large saucepan over medium-high heat (about 425°F, or 220°C, in an electric hot pot). Add the broth and chicken and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes.
4. Add the eggplant, kabocha, cabbage and tomatoes. Continue simmering for about 5 minutes more, until the vegetables are tender and the chicken is cooked through. Stir in the basil and chili (if using).
5. Ladle into shallow bowls and serve with the steamed rice on the side.