INGREDIENTS
114-oz. can coconut milk
1 cup chicken stock
½ cup chunky peanut butter
1 Tbsp. soy sauce
1 Tbsp. minced ginger
1 tsp. fish sauce
1 tsp. lime juice
½ tsp. hot sauce
2 cups old-fashioned rolled oats
1 tsp Chinese five spice
½ tsp. baking bowder
Thai basil, cilantro, and green onion to taste
Sesame oil
PREPARATION
• Preheat the oven to 350 degrees. Grease an 8-inch casserole dish.
• In a large bowl, whisk together the coconut milk, chicken stock, chunky peanut butter, soy sauce, minced ginger, fish sauce, lime juice and hot sauce. Sir in the rolled oats, Chinese five spice and baking powder.
• Pour the mixture into the casserole dish. Bake 40 minutes.
• Divide among 4 bowls. Top with generous amount pf chopped Thai basil, cilantro and green onion, and drizzle with sesame oil and additional hot sauce. Serve hot.
This article appears in February 2014.