Author Notes
When you have a bite of green curry oatmeal, your mind will do a double take. It’s unexpected, but it works. The flavor of green curry is softened and swaddled by the flavor of the oats, like a fuzzy blanket. A generous sprinkling of toasted coconut and brown sugar really pulls it all together and sparks up the flavor. —fiveandspice
Ingredients
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1 teaspoon
coconut oil or olive oil
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1/2 teaspoon
green curry paste (homemade or store-bought), plus more to taste
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2/3 cup
water (or replace half the water with coconut milk, if desired)
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1/3 cup
rolled oats (you could use steel cut, but you'll have to adjust the cooking time)
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1 pinch
salt
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1 tablespoon
toasted, shredded coconut
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1 tablespoon
brown sugar, or to taste
Directions
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In a small pot, heat the coconut oil over medium-high heat until it has melted, then stir in the curry paste and cook until it starts to sizzle, a minute or so.
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Add the water and bring to a boil. Stir in the oats and pinch of salt, turn the heat down to low and cook, stirring frequently, until thick, about 5 to 7 minutes. Spoon into a bowl and top generously with toasted coconut and brown sugar.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.
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