Thai Curried Porridge

This speciality  porridge recipe was contributed by World Porridge Making Championships 2009 contender, Steve Wallace – a Glaswegian who now lives on the Isle of Bute.

2 cups fine or medium pinhead oatmeal. 1 400ml can coconut milk. 1tbsp good Thai red curry paste (not a jar of sauce!) 1 medium onion finely chopped. 1-2 cloves of garlic finely chopped. Handful of coriander leaves, chopped (note the stalks have good flavour but must be very finely chopped. Groundnut oil for frying Optional: a few fresh kaffir lime leaves, finely shredded or, if unavailable, a few whole dried leaves. A few short flat crispy noodles to garnish.

Method: soak the oatmeal for 24hrs in the coconut milk. Fry the onion and garlic gently in the oil until soft, not brown. Add the Thai curry paste and fry gently for a further 2mins.  Add the soaked oatmeal and the lime leaves. Simmer gently for 5 mins. Add some water if the oatmeal is becoming too thick. Add the coriander leaves and simmer for further two mins.  If using, fry a few short flat Thai noodles in some hot oil until crisp. Drain on kitchen paper. Remove dried lime leaves (if used).  Garnish with some whole coriander leaves and the noodles.  Serve as a main course with fragrant Thai rice or noodles, or as a side dish with any Asian style meal.