Thai Coconut Fondue

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Fragrant coconut broth, a touch of curry and plenty of seafood and chicken make this fondue bright, spicy and very moreish.

Serves: 4 people

Preparation time: 8 min

Ingredients

• Chicken stock – 1 litre
• Coconut milk – 400 ml
• Red curry paste – 2 tbsp
• Fish sauce – 1 tbsp
• Lime leaves – 3
• Chicken thigh strips – 400 g
• Prawns – 250 g
• Tofu cubes – 250 g
• Sugar snap peas – 200 g
• Mushrooms – 200 g
• Baby corn – 150 g
• Sweet chilli sauce – for serving
• Lime wedges – for serving

Method

Slice the meat, fish or vegetables into thin bite-size pieces so they cook quickly in the hot broth or oil. Arrange them on platters and keep any raw items chilled until serving.
Pour the stock with coconut milk, curry paste, fish sauce and lime leaves into a fondue pot or deep pan and bring it to a gentle simmer. Taste the liquid and adjust the salt, acidity or spice before it goes to the table.
Set the pot over the burner and keep the heat steady so the liquid stays hot but does not boil violently. Give everyone fondue forks or small strainers for safe cooking.
Cook the pieces in small batches until just done; delicate seafood only needs a minute or two, while beef or chicken may need a little longer. Keep the broth at a gentle simmer so the coconut milk stays smooth and does not split.
Serve the cooked pieces straight away with bread, rice, potatoes or dipping sauces, and keep topping up the broth if it reduces too far.