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Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp

Master the art of thai cooking with this restaurant-quality brunch featuring jasmine rice, coconut milk, and vegetable stock. The combination of jasmine rice, coconut milk, and vegetable stock creates a harmonious blend of textures and tastes. The kind of dish that brings satisfying comfort and smiles to your table.

Total Time
1h 50min
Servings
6
Difficulty
Medium

Time Breakdown

Prep:20min
Cook:1h 30min
Cuisine:
Thai
Meal Type:
Brunch

Ingredients (6 servings)

  • 7.14 ozjasmine rice, rinsed
  • 1.69 pintscoconut milk, full-fat
  • 1.27 quartsvegetable stock
  • 1.07 ozginger, sliced
  • 2 stalkslemongrass, bruised
  • 4 pieceskaffir lime leaves
  • 14.29 ozbutternut squash, cubed
  • 10.71 ozsweet potato, cubed
  • 5.36 ozred onion, cut in wedges
  • 20 gfresh turmeric, grated
    or 2 tsp powder
  • 2 2/3 tbsplime juice, fresh
  • 8 glime zest, grated
  • 3 tbspcoconut oil
  • 2.86 ozcoconut flakes, unsweetened
  • 6 piecesbird's eye chilies, finely sliced
  • 20 ggarlic, thinly sliced
  • 2.03 fl ozneutral oil, for frying
  • 2 tbspfish sauce
  • 15 gpalm sugar
  • 6 pieceslime wedges
    for serving
  • 1.43 ozcilantro, chopped

Instructions

  1. 1

    Start congee: Combine rice, coconut milk, stock, ginger, lemongrass, and lime leaves in slow cooker or heavy pot. Cook on low 1.5 hours, stirring occasionally until rice breaks down and becomes creamy.

    1h 30min
  2. 2

    Prepare roasted vegetables: Preheat oven to 200°C. Toss cubed vegetables with coconut oil, turmeric, lime zest, salt, and pepper. Roast 30-35 minutes until caramelized and tender.

    8min
  3. 3

    Make chili-coconut crisp: Heat oil in small pan, fry garlic until golden. Add chilies, cook 1 minute. Add coconut flakes, fry until golden and crispy. Drain on paper towels, season with salt.

    6min
  4. 4

    Finish roasted vegetables: Remove from oven, immediately drizzle with lime juice while hot. The acid will brighten flavors and create aromatic steam.

    2min
  5. 5

    Season congee: Remove aromatics (ginger, lemongrass, lime leaves) from congee. Season with fish sauce and palm sugar, adjusting to taste. Consistency should coat spoon but flow easily.

    3min
  6. 6

    Serve hot congee in bowls, topped with turmeric-lime vegetables, chili-coconut crisp, fresh cilantro, and lime wedges on the side.

    3min

Frequently Asked Questions

Everything you need to know about making Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp

How long does it take to make Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp?

This Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp recipe takes approximately 110 minutes total, with 20 minutes of prep time and 90 minutes of cooking time.

How many servings does this Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp recipe make?

This recipe serves 6 people. You can easily scale the ingredients up or down to serve more or fewer people.

What cooking skills do I need for this Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp recipe?

This Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp recipe is rated as medium difficulty. You'll need basic to intermediate cooking skills, but nothing too advanced. Follow the step-by-step instructions carefully.

What makes this Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp authentic thai?

This Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp recipe uses traditional thai ingredients and cooking methods to deliver authentic flavors that represent the essence of thai cuisine.

Can I make Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp ahead of time?

Yes, Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp can be prepared ahead of time. You can prep ingredients in advance or make the full recipe and store it in the refrigerator for 2-3 days. Reheat gently before serving.

How should I store leftover Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp?

Store leftover Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions for up to 3 months. Always reheat thoroughly before serving.

Can I substitute ingredients in this Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp recipe?

Yes, many ingredients in Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp can be substituted based on dietary preferences or what you have on hand. Common substitutions work well, but may slightly alter the final taste and texture.

What kitchen equipment do I need to make Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp?

To make Slow-Cooked Thai Coconut Congee with Turmeric-Lime Roasted Winter Vegetables and Chili-Coconut Crisp, you'll need basic kitchen equipment like mixing bowls, measuring cups, and standard cookware. No special equipment is required unless specified in the recipe instructions.

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