Thai Green Curry Congee with Thai Sausage, Poached Eggs and Puffed Rice

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Thai Sausage
Ground pork 320 g
Sugar 15 g
Soy sauce 30 g
Fish sauce 30 g
Kaffir lime leaves, finely minced 4 each
Lemongrass, finely chopped 40 g
Galangal, peeled and finely minced 30 g
Thai Kitchen Green Curry Paste 45 g
Club House Cinnamon, Ground 3 g
Vegetable Oil 30 g
Water 2.5 L
Kosher 15 g
Thai Kitchen Coconut Milk 14 oz
Club House Cilantro Leaves 50 g
Green onion tops, roughly chopped 20 g
Lime juice, freshly squeezed 45 g
Thai Kitchen Green Curry Paste 60 g
Club House Cinnamon, Ground 2 g
Garlic cloves, minced 4 each
Galangal, peeled and finely minced 30 g
Lemongrass, finely minced 20 g
Lime leaves, finely minced 5 each
Green onions, white bottom part, thinly sliced 30 g
Uncooked white rice 250 g
Poached Eggs
Poached eggs 8
Wild rice 100 g
Club House Basil Leaves 10 g
Club House Cilantro Leaves 10 g
Small mint leaves 10 g

chef's tip

Chef Insider Tip: Flavourful Congee

Puree coconut milk, green onions, cilantro and lime juice. Add mixture to congee and cook for 10 minutes on low heat to enhance flavour.


This recipe was created for Club House for Chefs by: Matthew Stowe, Director of Culinary Operations of the Joseph Richard Group in Vancouver, BC.

For the Thai Sausage: Combine all ingredients in a large mixing bowl and mix until evenly combined. Place mixture in the refrigerator for at least an hour to allow the flavours to develop.

For the Congee: Place a large stockpot on medium high heat. Add vegetable oil (30 g) and sausage mixture. Using a spoon to break up sausage meat into small bite sized pieces. Continue to cook for 6-7 minutes until sausage begins to brown. Add Thai Kitchen Green Curry Paste (60 g), Club House Cinnamon, Ground (2 g), garlic cloves, galangal (30 g), lemongrass (20 g), lime leaves (5 each) and green onions and cook on medium heat for 5-6 minutes until aromatics have softened. Add uncooked white rice and cook for 3-4 minutes until toasted. Add water, kosher salt and sugar (15 g) and cook over medium low heat for 30 minutes. While white rice is cooking combine Thai Kitchen Coconut Milk, Club House Cilantro Leaves (50 g) green onions and lime juice in a blender and puree on high speed for 1 minute. Once rice has cooked for 30 minutes add the coconut milk mixture and continue to cook for an additional 10 minutes.

For the Wild Rice: Heat a pot of oil to 400 degrees. Add wild rice and cook for 20-30 seconds until rice has opened and puffed. Using a slotted spoon remove rice from oil and place on a paper towel lined tray to cool, season with salt. Once cool, store in a container with a tight fitting lid.

For Assembly: Divide congee among 4 bowls. Place 2 poached eggs on top of each bowl. Garnish with basil, mint, cilantro leaves (10 g) and puffed rice.

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