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
coconut oil or olive oil
green curry paste (homemade or store-bought), plus more to taste
water (or replace half the water with coconut milk, if desired)
rolled oats (you could use steel cut, but you'll have to adjust the cooking time)
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.
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.