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Thai Coconut Congee

26th January 2021 by Louise
Thai Coconut Congee
Thai Coconut Congee

Thai Coconut Congee, so what is it? Essentially it is a rice porridge made by boiling rice in a great deal of water or stock until it breaks down into a pudding-like consistency.  It’s a classic Chinese breakfast dish. It’s also a staple in many other countries, including Burma, Indonesia, Thailand, Japan, and even parts of Europe.

There are certain days that call for something spicy. For me it’s a Friday, marking the start of the weekend. Another good reason, it’s jolly cold outside at the moment.  A hearty bowl of Jasmine rice cooked in stock, coconut milk, Thai red curry paste and vegetables definitely fits the bill.

Thai Coconut Congee
Thai Coconut Congee with Shredded Chicken & Cherry Tomatoes

The important addition here is the Thai red curry paste, a blend of flavourful ingredients that makes or breaks the congee.  Confession time, I don’t always make my own.  If I’m able to obtain all the ingredients, I make a batch and pop it in the freezer. If not, there are several really good Thai paste brands available to buy. *Please do take into account, if you’re vegan or vegetarian, they will most likely contain shrimp paste.

Suited to vegans, vegetarians and meat eaters alike. Gluten free too. Just add vegetables, chicken or seafood accordingly. Once you’ve assembled all the ingredients, it’s incredibly quick and simple to prepare. A Congee is also all about the toppings. How you build your’s is up to you, enjoy!

Thai Coconut Congee
Print Recipe
5 from 1 vote

Thai Coconut Congee

Prep Time55 minutes mins
Cook Time22 minutes mins
Total Time1 hour hr 17 minutes mins
Course: Dinner
Cuisine: Thai
Keyword: dairy free,, vegan,, vegetarian,
Servings: 4 portions

Ingredients

Thai red curry paste

  • 4-6 dried red chillies depending on how much spice you like
  • 2 red chillies deseeded and chopped
  • 50 g galangal or ginger peeled & chopped
  • 2 lemongrass outer skin removed & chopped
  • 2 shallots chopped
  • 4 cloves garlic chopped
  • 2 Tbls coriander stems from a small bunch chopped
  • 4 kaffir lime leaves
  • 1 Tbls lime zest
  • 1 Tbls paprika
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 2 tbsp shrimp paste or fish sauce use miso if vegan or veggie
  • 1 tsp honey

Coconut Congee

  • 225 g Jasmine Rice
  • 1.5 Litres chicken or vegetable stock
  • 400 ml coconut milk full fat
  • 4 large clove garlic peeled & sliced
  • 3 Tbls sunflower oil
  • 2 red chillies, mild deseeded and chopped
  • 3 cm piece fresh ginger peeled & cut into julienne
  • 8 kaffir lime leaves
  • 4-5 Tbls naam pla (fish sauce) use soya sauce if vegan or veggie
  • 2 tsp honey use sugar if vegan
  • 16 cherry tomatoes
  • 1 bunch Thai sweet basil or ordinary European basil
  • 2 Tbls toasted unsalted peanuts, crushed
  • 2 Tbls Thai red curry paste or according to taste
  • 1 Lime

Optional extra

  • 4 skinned chicken thighs

Instructions

To make the Thai red curry paste

  • Place the chopped chillies in a bowl and pour over 100ml boiling water. Leave to soak for 30 minutes. Drain, but keep the chilli water.
  • Tip the cumin and coriander seeds into a small pan and toast until fragrant. Put the chillies and spices into a food processor with the remaining ingredients and pulse until relatively smooth, adding some of the chilli water to help blend into a purée.

The paste will keep in an airtight jar, in the fridge, for a month, alternatively you can portion into an ice-cube tray and freeze. You'll only need 2 tablespoons for this recipe.

Thai Coconut Congee

  • Begin with the chicken, if using, poach in the chicken stock for 10-15 minutes, or until cooked through. Remove and set to one side. Check you still have 1.5 litres of stock, if not top up with water.
  • Next the rice. Do not rinse, just place in the stock and simmer for 15 minutes, leave it to swell in the stock – don’t drain.
  • In a wok or deep pan, fry the sliced garlic in the oil until it just begins to colour. Remove two thirds of the slices and set to one side. Add the curry paste and the chopped chillies to the wok or pan and gently cook for a minute. Add the coconut milk, 600ml water, half the lime leaves, fish sauce and honey. Bubble for approximately 5 minutes.
  • Next, shred the chicken. Add the tomatoes to the congee with the rice, some of the stock, and gently cook for about 2-3 minutes, add more stock if the rice swells too much. Finally the chicken, basil leaves and prepared ginger .
  • Serve in bowls, topped with the reserved garlic, crushed peanuts, the remaining lime leaves and a wedge of lime.

Tips:

  • Toppings to try; sliced spring onions, roasted tamari seeds, steamed spinach, sugar snap peas, mange-tout, broccoli, sweet red peppers, French beans, cooked prawns, white fish, shredded pork shoulder.

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Category: Autumn, Dinner, Fish, Gluten-Free, Healthy, Main, Spring, Summer, Vegan, Vegetarian, WinterTag: Gluten free, healthy, vegan, vegetarian
Previous Post:Roasted Vegetables with Tonnato SauceCharred Vegetables with Tonnato Sauce
Next Post:Swedish Semlor (Lent Buns)Semla bun Lent bun

Reader Interactions

Comments

  1. Louise

    26th January 2021 at 6:12 pm

    Hi there, you’re absolutely right, it was missing, now added! Thanks

    Reply
  2. Jamie

    1st February 2021 at 2:18 am

    When does the ginger go in?

    Reply
  3. Louise

    1st February 2021 at 7:30 am

    It goes in with the chicken at the end of stage 4.

    Reply
  4. Eva Overend

    5th February 2021 at 10:28 am

    5 stars
    I made the coconut congee for the two last night, very very delicious and easy to make, we both loved the dish. It had just the right heat from the spices. I added some spinach and a few broccoli spears, perfect, I will most certainly make it again.

    Reply
    • Louise

      5th February 2021 at 10:30 am

      So pleased you liked it as it’s a firm favourite in my house too. :-))

      Reply

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Recipe Rating




SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
30g butter, room temperature
1 egg, lightly beaten
6g fine sea salt
Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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I made this nourishing and hearty bowl of goodness using the 'Maris Bead' Fava Beans from my variety box from Hodmedods. A riff on Olia Hercules recipe for borsch.

Here’s what I did…
If using dried beans, drain the soaked beans and cook in a saucepan of boiling water for 45-60 minutes or until soft.
Pour 1.5 litres of veg or chicken stock into a large saucepan, put on the hob over a medium-high heat and bring to the boil. Add approx 300g diced celeriac or potato to the pan and boil for about 8-10 mins.

Heat a generous glug of olive oil in a large shallow pan over a low-medium heat. When it’s hot, add a finely chopped onion and cook, stirring, until it softens (approx 10 mins). You’re looking to slightly caramelise the onion and. Now add 2 large peeled beetroot, cut into matchsticks (I used a mandolin) and cook for 5 minutes before stirring in a can of chopped tomatoes.
Boil for a few minutes, then tip the contents of the frying pan into the saucepan with the stock and potatoes/celeriac. Add half a small white or red cabbage and drained beans. Simmer for 3-4 minutes – you may need to add more stock or water to loosen. Taste the soup, season if necessary.
Ladle the soup into bowls and serve with crème fraîche or Greek style yogurt and a few chopped fronds of dill, parsley & sunflower seeds.
Yesterday morning began early with a refreshing ch Yesterday morning began early with a refreshing chill in the air and stunningly bright blue skies. My Pepparkakor workshop at @the.maker.space was delightful, filled with both familiar and new faces. We made, baked, and decorated dozens of ginger thins. 
We don’t get many winter days like this so I couldn’t resist taking a walk under the afternoon sun. Did you notice the angle cloud? 

#workshops #learnsomethingnew #pepparkakor #oxfordshire
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We enjoyed them paired with pickled red cabbage, quinoa and salad for lunch. They're also great as part of a mezze meal or served smaller as canapés. 

Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

1. Place the yellow peas (or split peas) in a bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
2. The next day, drain the peas and combine them with the onion, garlic, parsley and coriander. Pulse in a food processor 2-3 times, (if using split peas pulse twice) until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices pumpkin, baking powder, 1/2 teaspoon salt. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for 1 hour or until ready to use.
3. Shape into croquettes, brush with oil and grease the air fryer tray too. Airfry on 160C for 15-20 minutes or until golden. Serve with Herby Greek yogurt.
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This one taught me not to recommend it as a birthday cake... Picture it with candles and delicate chocolate curls - chocolate snowflakes, if you will! 😳
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Here’s a winter warmer!
It’s not often I post poultry or meat on my feed. I do occasionally like to eat it though, especially Guinea fowl, it’s such a tasty bird. This can be made with chicken too. 

300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
Pour 1 Tbls oil into a large non-stick sauté pan, and place on a high heat. Once hot, add half the meatballs and fry for 2-3 mins, turning throughout until golden brown all over. Transfer the meatballs to a baking tray, repeat with the remainder. Now finish cooking in a preheated oven. 

In a frying pan, set to high, add a little oil and fry the mushrooms until golden. 
Heat a pan over a medium heat. Add a knob of butter & a little olive oil, once melted, add the onion a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent. Add the garlic and continue to cook for two minutes.
Now add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix &, once absorbed, add another ladleful, stirring now & again. Repeat until the stock is used up or the barley is tender approx 25 mins. *you may need to add a little more stock.
Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
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