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 minutes - Cook time: 55 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • 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
  • 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
  • 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 - 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
  • 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.

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

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

    Janel
  • 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 oats...it wont work :P), but this looks delicious! I might have to have another go at it :) x

    Jules @ WolfItDown
  • 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?

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

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

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

    Markef
  • 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!

    Helen
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