Hot Pot for One is a fast, easy, and comforting meal to make at home. My recipe features tender pork belly simmered in a delicious and savory dashi stock with napa cabbage and enoki mushrooms.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan.
- Top with cilantro, thai basil, fresh lime or peanuts.
Notes
- added pea water to the sauce to better steam the potatoes
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan.
- Top with cilantro, thai basil, fresh lime or peanuts.
Notes
- added pea water to the sauce to better steam the potatoes
- 1/2 tsp local red
- 1/2 tsp local red pepper flakez
- 5x garlic smashed
- 3x ginger mini food processor
- splash of sesame oil, then light on sesame
- cashews at end
- 1/2 tsp local red pepper flakez
- 5x garlic smashed
- 3x ginger mini food processor
- splash of sesame oil, then light on sesame
- cashews at end
