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Green Curry Porridge
This is a heartwarming savory dish that can pique the senses and satisfy your stomach. Pair it with a side salad and naan and you will have a hearty dinner ready to go!
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.
From meal planning to hosting dinner parties, food is my life. I write articles about how to step up your game in the kitchen and how to do it flawlessly, without losing your mind!
From meal planning to hosting dinner parties, food is my life. I write articles about how to step up your game in the kitchen and how to do it flawlessly, without losing your mind!
I'm Anaya, former teacher-turned-full-time-food-blogger. If you are on the hunt for super yummy recipes and Bay Area foodie hangouts, you've come to the right place! Cheers!
