Green Curry Porridge

Green Curry Porridge Recipe

I thought I'd share another QUITOKEETO lunch with you today. This one in particular was a stand-out. It went something like this: a boisterous green curry porridge made with pan-toasted brown rice, spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm, and full, and happy - inside-out. I spent most of last week preparing for a shop update. One shipment I was particularly excited about was from India. For any of you who ever plan to go, or just want to day-dream about it, Fiona Caulfield's Love Travel Guides are hard to beat. The boxes of books actually smelled of saffron. I'm realizing the inventory is getting pretty low, but there are more on the way (if you hop on the list, I'll ping you when they come in).

Green Curry Porridge

Green Curry PorridgeGreen Curry PorridgeGreen Curry Porridge

1. This is a shot of my Love Guides as I was packing for India, they're considerably more worn-in at this point, and with lots of adventures under their belts. 2. Some QUITOKEETO favorites in the wild, and a guest appearance by Herriott Grace tucked into the the corner. 3. An early round of international shipments, ready for their long journeys.

There's also this playlist. Hope you enjoy the porridge! xo -h

Green Curry Porridge

You can use sorrel here when you come across it in place of the spinach/lime juice. If you use a winter squash other than delicata, consider peeling it first. Also! This recipe can easily be doubled for an extra-large pot. The leftovers are well worth it.

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemongrass, minced
3 medium garlic cloves, minced
1 tablespoon ground coriander
1 3/4 cups uncooked brown rice
5 cups water
4 teaspoons fine grain sea salt
1 14-ounce can full-fat coconut milk
1 tablespoon minced ginger, peeled
1 small serrano chile, seeded
1 cup cilantro, plus more for serving
1/2 cup green onion tops (reserve the bottoms for serving)
1 cup sorrel (or 1 cup spinach + 2 T. lime juice)
1 small delicata squash, halved, deseeded, cut into 1/4-inch thick crescents

For serving: chopped green onions, chopped cilantro, lime wedges, olive oil

To a large pot over medium heat, add the olive oil, lemongrass, garlic, coriander, and rice. Stir constantly until the rice kernels are toasted and fragrant, 7-10 minutes. Add the water, slowly and while stirring--the heat will cause the water to bubble. Stir in 2 teaspoons of the salt and let the soup simmer gently, stirring occasionally, for about 25 minutes or until the rice has cooked through and many of its grains have burst.

In the meantime, combine the coconut milk, ginger, serrano chile, cilantro, green onion tops, sorrel, and remaining 2 teaspoons of salt in a blender. (Alternatively, you can use an immersion blender here.) Blend until smooth, then taste and adjust, if needed. Add the herbed coconut milk, along with the squash, to the porridge. Simmer for an additional 10-15 minutes, or until the squash is tender. Taste for seasoning and adjust to your liking.

To serve, ladle the porridge into bowls and top each with chopped green onion, a small heap of chopped cilantro, a drizzle of olive oil, and a wedge of lime.

Serves 4-6.

Prep time: 10 min - Cook time: 55 min

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What a beautiful dish, sounds like it's full of flavour and something a bit different!

Lily (A Rhubarb Rhapsody)

So very happy to be among your first shipments to Australia!! I had been watching and waiting, when suddenly it appeared possible........the parcel arrived faster than expected, in perfect condition, and loving my new Quitokeeto goodies :)

HS: Excited to hear all was well Helen! I love sending the boxes off on their international adventures :) Thank you!


Can see how lots of grains could work for this exciting flavour combination. Pearl barley, maybe?


Looks delicious!!

Hari Chandana

This looks ridiculously delicious. It must be in my belly stat.

Harriet McAtee

Ohoh! Here at home we love Curry, especially the Panaeng curry from Thailand but we will try your recipe very soon! Thanks for sharing!


Mmmm... this is more like it, porridge with kick in the pants. Yay for your Aussie fans like me! Can you give us the places it stocks?


This recipe looks like such a fab dinner or lunch! I love the sorrel in there!

Katrina @ Warm Vanilla Sugar

This almost sounds like a risotto soup! Loving the ingredients listed :D The thought of a savoury porridge is a little odd, as I have tried to make one once but failed miserable (don't try and add fry-up breakfast ingredients to wont work :P), but this looks delicious! I might have to have another go at it :) x

Jules @ WolfItDown

The herbs with the coconut milk sound lovely. The perfect way to combat another arctic blast here in Michigan!


Perfect idea for a relentless winter, here in the mid-west. I love curry and this porridge seems just the ticket to get me out of here, even for just one meal.

Dan from Platter Talk

This looks like the perfect recipe for dinner!

Alissa from Not Just Apples

I eat porridge every morning but never thought about making it savoury. Somehow, this sounds oddly delightful. Must try it soon.


Gosh, Heidi, your work in and out of the kitchen is so inspirational. I can tell the flavors here are bold in a very good way. What a great lightened up twist on a curry

Katie @ Whole Nourishment

This sounds absolutely perfect...and so simple. And I guess that is your forte! Seems like you're expanding QuitoQueeto to more than just a pop up shop?!

Adena Harford

So happy to hear that you are stocking the Love Travel Guides! I was beyond excited to discover them when I was India and I think that the concept is brilliant. More travel guides should be written with the aim of making you fall in love with a city, as opposed to just crossing off the main sites.


Heidi - I for one am SO happy that you are shipping to Canada! I've loved your website for years and the shop is amazing. I eagerly await my purchase :-) Thanks!!!

HS: Thank you Sarah! It's headed your way. Hope you love it. :)

Sarah Gustafson

I just ordered Love, Delhi as a gift. I went to New Delhi and northern India for my Honeymoon, I work with textiles and was buying current and antique fabric and those guides were the best.

Zoe Ivory

Heidi-Love your attention to detail, and how your photogenic dishes seem to come from little to nothing in the kitchen. Not familiar with sorrel and haven't used lemon grass much, but now I have an invitation. I'm already in love with basmati rice, so I'll be using the brown.
Thank you for another great post!

Pamela Cohen

sooo delicious..... I am in Mexico for the winter the rest of the year in Canada... I am so lucky and spoiled to have so many great markets back home.... with a wee bit of improvising I had everything in my refrigerator and just made this with a few additions.... added basil and kefir lime leaves..... wow amazingly good.
I didn't see the ginger in the directions so I added at the beginning with the garlic, lemongrass, coriander and rice. I love everything you post.... pure inspiration.

HS: Love the quick turnaround Paula! And I'm imagining the lime leaves would be a welcome addition. Wouldn't mind being in Mexico right now myself! xo

paula goldman

That looks really good! I might try it with seafood or steamed fish for a bit more protein!

HS: I've been having it with a poached egg on top - thumbs up!

Clever Girl Reviews

I love the herb flavoured coconut milk you have added to this Porridge. I love EV olive oil too, but would swap it here for a flavourless ( ie more Asian) one.


I can almost smell the broth right now. In bed sick and this would be so very welcome. I love how your dishes look so substantial and colorful.

That's no good Angela! Hope you're on the mend soon. xo


it's like you have the magic words to my belly...

phi @PrincessTofu

Your green curry porridge looks fabulous! There are so many flavors that I love-ginger, cilantro, garlic, coconut milk-and the list goes on. Can't wait to give this a try! Thanks for another great recipe!

Maui Girl Cooks

love these!!!! send more pls!!!!

margit reydon

Fabulous to hear that you are now shipping to the UK. I shall now pay closer attention to your enticing, but hitherto unobtainable, finds. And, of course the green curry porridge sounds - and undoubtedly smells and tastes - delightful. I do something a wee bit similar with freekeh, Savoy cabbage and home-preserved lemon. Lovely to see this version.


I love all of your fresh recipes where you use cilantro, lemongrass, or coconut milk - and have made quite a few at this point! Curious if this will travel well - I usually prep to take things in for lunch.

HS: I think it will! I mean, a quick reheat would be ideal...but aside from that, it might even be improved by melding together for a time.


Everything sounds so wonderful - except 4 teaspoons of salt. Would it be as good without salt or a greatly reduced amount? A flavour substitution? We only have minimal salt in our diet. Thanks as ever for your inspiration.

HS: Hi Carol - you can absolutely scale back on salt, and leave it at that, or season to your liking another way...maybe an extra squeeze of lemon or lime juice....Feel free to take the general premise and make it in a way that works for you.

Carol Wilson

By "green onion tops" do you mean the green or white parts? I may be just dense but I want to follow the recipe properly. I'm figuring the dark green parts but "top" and "bottom" can be relative depending on the chef (and regardless of which end grows into the ground). So I just wanted to make sure. If this is anywhere near as good as your miso oat porridge I will be thrilled (and I'm sure it will be). I love your recipes Heidi. Thank you so much.

HS: Hi Dondi - by tops, I mean the green parts :) Apologies for not being more specific. And, so happy to hear you liked the miso oat porridge!


I am currently trying a low fodmap diet to deal with digestive issues. If I could get coconut milk without the guar gum (not ok) locally I would have used it but ended up trying lactose free kefir instead. No fresh lemon grass locally, but I had a supply of dried which I put in a muslin bag and added to the rice as it cooked. The only other changes include no using the white part of the onion (not allowed) and adding squash to the rice as it cooked instead of in the end as I wasn't sure if I could actually simmer kefir. It was delicious! Maybe I'll survive this diet after all.


Doesn't the Green Curry Porridge recipe call for either some green curry paste or some curry powder?

Hi Jon - So no, no paste needed - just the herbs and whatnot - you end up making a green curry milk instead of a paste....Still very flavor forward.

Jon Miller

I love brown rice porridges! I will give this one a shot--Happy Nesting.


Hello - just checking: does the ginger go into the coconut sauce mixture?

HS: It does Rachael - with the serrano and cilantro, etc.


Your dish sounds absolutely delish. Would you be able to substitute the brown rice for white basmati rice and still have a similar effect? or would the texture be unsatisfactory? Thanks again

It would be a bit of a different beast, but you should give it a go!


Where is your passport holder from? (or whatever that item is to the right of your loveguides in the photo). thx!

HS: Oh! That is what I took my kindle in for the trip....


I'm typing this in between mouthfuls. It's really yummy, I love your creativity in coming up with this combination!


I made this dish yesterday. It was a huge hit and is definitely on my all-time favorite list. I didn't have lemongrass, so I used lemon zest, but I look forward to trying it again with lemongrass.


Good morning. I made this curry yesterday. With spinch and lime. It is wonderful; fragrant, warming and bright. Quick enough for a week day dinner. Just perfect for this endless winter in Canada. And so happy you are shipping here now! Thank you.


Looking forward to ordering the Delhi Love Guide once they're back in stock! Meanwhile, I'm planning a trip to Shanghai this October...know of any similarly beautiful/wonderful travel guides for that city?

HS: Not off the top of my head Emily - I've yet to travel to Shanghai.


Made this delicious dish last week, and it's my husband's new favorite (at the head of a line of many recipes from this site!). I used acorn squash, stirred in some tofu, and garnished with chopped peanuts. Thanks!


I made this dish this weekend too. Delicious! Couldn't find delicata squash but did find a package of patty pan squash which I sliced thin. Definitely a keeper! Yum.


I made this last night with the suggested spinach/lime replacement for sorrel (can't ever find sorrel) plus acorn squash and it was insanely good. As noted in other comments, a wonderfully welcome new comfort dish for the lingering midwestern winter! I love the idea for chopped peanuts.

HS: Glad you gave it a go Keri!


this is my idea of a happy meal ! yum!


This looks insanely good. Thanks, Heidi!

p.s. 1

Can you please give us some more fun/transportable appetizer recipes soon? I'm in the mood for a Heidi snack I can take to school with me and eat while I study!

p.s. 2

I am in a place that only seems to have the not-nice avocadoes around--not sure what they are called but the flavour is sort of... Nondescript... And when ripe the texture is more watery than creamy. Do you have any suggestions for how to remedy this in ripening/seasoning? Lost without my 'cadoes!


Currently making this for dinner, and it smells delicious, but it is taking *exponentially* longer to cook than expected...the rice took more like 50 mins to get mostly cooked, and the squash has been in for 20 so far and is still hard. I thought this would be a quick weeknight meal but apparently not :( I hope it will at least taste good!

HS: Hi Karen - I hope it was worth it. Some rices definitely take longer to cook than others. Apologies. And if you give it another go, slice the squash a bit more thinly it will cut down on cooking time.


Hi Heidi,

I wish more commenters here posted after trying the recipe rather than just saying "this looks great" (which it always does, of course).

My boyfriend made this last night substituting rice with a high fibre grain mix (wheat, buckwheat, rice, chinese barley, wild rice) and it was stupendous! we didn't even saute the rice. We used organic veg broth and in place of sorrel, baby spinach and arugula that was lying in the fridge. Eating this for lunch now too as it makes for great leftovers.

great work,'s humble yet grand recipes like this why I buy your cookbooks and visit your blog so regularly.

P.S. to those wondering if this counts as green curry, YES it does. In the south of India, we prepare a lentil and spinach based curry that is quite similar to this!

Sounds great! Love the grain mix idea. And thanks for the nice note :)

Drops of Jupiter

That sounds delicious and mixes some components together that I haven't used combined before. Hopefully I'll find fresh cilantro (not that easy to get here or easily sold out).

BTW I love your photos, all really great. I tried food photography myself and this gives me some inspiration. I think I need to find some antique dishes, those look great :)


I just made this and it was delicious! I used butternut squash which took an age to cook, must cut smaller next time!

Also, I'm thinking some red lentils would work really well in this next time.


Heidi, when I saw this, I was immediately reminded of your coconut milk, cilantro, serrano salad dressing that I absolutely love. I just finished making it for my birthday dinner and it didn't disappoint! I halved the recipe and all the cooking times were right on. Our grocery didn't have lemongrass or squash, but I didn't miss it. It's so easy to make - a blender and my Dutch oven...voila! :) thank you!

Sarah U

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