📖 Instructions

1. Prep the aromatics: Mince 4 cloves of garlic and finely chop 2 inches of ginger. This fragrant base is crucial for building the curry's flavor. Don't skimp on this step!
2. Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons of coconut oil over medium heat. Add the minced garlic and chopped ginger and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the curry paste: Stir in 2-3 tablespoons of green curry paste (depending on your spice preference) and cook for another minute, allowing the flavors to bloom. The paste should sizzle and release its aromatic oils. *Tip: For a deeper flavor, use a high-quality curry paste.*
4. Introduce the coconut milk: Pour in 4 cups of coconut milk (full-fat or light, your choice) and stir well to combine. The coconut milk will create a creamy and luscious broth for the hot pot.
5. Incorporate the broth: Add 4 cups of vegetable broth to the pot. This will add depth and complexity to the flavor profile. Chicken broth can also be used instead of vegetable broth, if you prefer.
6. Season the broth: Season with 2 tablespoons of coconut aminos (or soy sauce), 1 tablespoon of lime juice, and 1 teaspoon of brown sugar (or maple syrup). Adjust the seasoning to your liking. Remember, you can always add more, but you can't take it away!
7. Prepare the vegetables: While the broth simmers, prepare your vegetables. Chop 1 red bell pepper, 1 yellow bell pepper, 1 cup of broccoli florets, 1 cup of sliced mushrooms, 1 cup of baby corn, and 1 cup of snap peas. Feel free to use any vegetables you like!
8. Add the vegetables: Add the chopped vegetables to the pot and stir well. The vegetables will cook in the flavorful broth, absorbing all the deliciousness.
9. Simmer the hot pot: Bring the hot pot to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender-crisp. Be careful not to overcook the vegetables, as they will become mushy.
10. Add the finishing touches: Stir in 1/2 cup of chopped cilantro and 1/4 cup of chopped Thai basil (optional) for a burst of freshness. These herbs will brighten up the flavors of the hot pot.
11. Serve and enjoy: Ladle the Jungle Curry Hot Pot into serving bowls and garnish with extra cilantro, lime wedges, and a sprinkle of red pepper flakes (if desired). Serve hot and enjoy!
12. Customize your experience: Offer an array of additional garnishes at the table like bean sprouts, Thai basil, fried garlic, or pickled ginger so you guests can personalize their own experience. *Note: It's also a great idea to have some rice vermicelli noodles on hand to toss into the broth.*