Green Curry Porridge
Ingredients
The base
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
fresh lemongrass, minced
-
4
medium
garlic cloves, minced
-
1
tablespoon
freshly ground coriander (seeds)
-
1 ¾
cups
uncooked brown rice
-
5
cups
water
-
2 ½
teaspoons
fine grain sea salt
-
1
14-ounce can
full-fat coconut milk
-
1
tablespoon
grated ginger, peeled
-
1
medium
serrano chile, stemmed and chopped
The greens
-
1
cup
cilantro, plus more for serving
-
1
cup
chopped green onions
-
1
cup
sorrel (or 1 cup spinach + 2 tablespoons lime juice)
The squash
-
1
medium
delicata squash, halved, deseeded, cut into thin ¼-inch thick crescents
For serving
-
to taste
chopped green onions
-
to taste
chopped cilantro
-
to taste
lime wedges
-
to taste
olive oil
Instructions
- Heat olive oil in a large pot over medium heat and add lemongrass, garlic, coriander, and rice, stirring until toasted.
- Slowly add water while stirring and bring to a simmer, then add 2 teaspoons of salt.
- After about 10 minutes, stir in the squash and continue simmering for another 15 minutes until the rice is tender.
- In a blender, combine coconut milk, ginger, serrano chile, cilantro, half of the green onions, sorrel, and remaining salt, then blend until smooth.
- Add the blended coconut milk to the porridge and simmer for another 10 minutes until the squash is tender.
- Serve the porridge in bowls topped with green onions, cilantro, olive oil, and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
423
Total fat
22g
Total carbohydrates
54g
Total protein
7g
Sodium
1002mg
Cholesterol
0mg
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