Green Curry Porridge
A green curry porridge to keep you cozy as the weather changes season. This is a great way to use up winter squash and any herbs you have on hand. Rice and coconut milk form the base, and you get a kiss of spicy from serrano chile.
This is 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, full, and happy from the inside out.
Green Curry Porridge: Variations
A good number of you have made this over the years. Here are a few stand-out riffs on the recipe from the comments. Over here, sometimes we like to serve it with a poached egg on top. Other times we work in some chickpeas and a bit of pan-fried tofu to top things off.
- Mix it up! Drops of Jupiter swapped out the rice…”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.”
- Other squash: Claire notes, “ I used acorn squash, stirred in some tofu, and garnished with chopped peanuts”
The key with this recipe is to get the seasoning right. If you under salt, it'll be bland. So, pay close attention. You also want it to have nice acidity from a generous squeeze of lime, a kick of spiciness from the chile pepper, and a jolt of green from the sorrel or spinach, cilantro, and green onions. The creamy coconut milk brings it all together. You can dial any of the variables to your liking and, of course, experiment with other toppings.
More delicata squash recipes
- Roasted Vegetable Orzo
- Miso Sesame Winter Squash
- A list of delicata squash recipes
- Roasted Delicata Squash
More Rice Recipes
- Super Orange Citrus Rice
- Vegetarian Paella
- Bryant Terry’s Amazing Green Rice
- Brown Rice Sushi Bowl
- all the rice recipes
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Green Curry Porridge
If you remember, soak your rice overnight. Drain before jumping into the recipe. On the sorrel front, use it if you have it! But don’t worry if you can’t source it. An alternative is to use spinach and a splash of lime juice. If you use a winter squash, something other than delicata squash, consider peeling it first. Also! This recipe can easily be doubled and cooked an extra-large pot. The leftovers are well worth it.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemongrass, minced
- 4 medium garlic cloves, minced
- 1 tablespoon freshly ground coriander (seeds)
- 1 3/4 cups uncooked brown rice
- 5 cups water
- 2 1/2 teaspoons fine grain sea salt, plus more to taste
- 1 14- ounce can full-fat coconut milk
- 1 tablespoon grated ginger, peeled
- 1 medium serrano chile, stemmed and chopped
- 1 cup cilantro, plus more for serving
- 1 cup chopped green onions
- 1 cup sorrel (or 1 cup spinach + 2 T. lime juice)
- 1 medium delicata squash, halved, deseeded, cut into thin 1/4-inch thick crescents
- For serving: chopped green onions, chopped cilantro, lime wedges, olive oil
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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, while stirring. The heat will cause the water to bubble. Stir in 2 teaspoons of the salt and bring to a simmer. After 10 minutes or so, stir in the squash. Continue simmering for another 15 minutes or so, until the rice is cooked through and is completely tender. If you see a good amount of split rice grains, you’re done.
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In the meantime, combine the coconut milk, ginger, serrano chile, cilantro, half of the green onions, sorrel, and remaining 1/2 teaspoon of salt in a high-speed blender. If you don’t have a traditional blender, an immersion blender will work here. Blend until smooth, then taste and adjust, if needed.
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Add the herbed coconut milk to the porridge. Stir gently, and simmer for another 10 minutes or just until the squash is completely tender. Taste for seasoning and adjust to your liking.
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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.
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Comments
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!
it's like you have the magic words to my belly...
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
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.
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!
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!
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
I eat porridge every morning but never thought about making it savoury. Somehow, this sounds oddly delightful. Must try it soon.
This looks like the perfect recipe for dinner!
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.
The herbs with the coconut milk sound lovely. The perfect way to combat another arctic blast here in Michigan!
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
This recipe looks like such a fab dinner or lunch! I love the sorrel in there!
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?
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
Ohoh! Here at home we love Curry, especially the Panaeng curry from Thailand but we will try your recipe very soon! Thanks for sharing!
This looks ridiculously delicious. It must be in my belly stat.
Looks delicious!!
What a beautiful dish, sounds like it's full of flavour and something a bit different!
Can see how lots of grains could work for this exciting flavour combination. Pearl barley, maybe?