Thai green curry with brussel sprouts. Buy Thai Green Curry at Amazon! How to make Roasted Brussels Sprouts with Thai Green Curry Butter: Trim and halve two pounds of Brussels sprouts. Drizzle with canola or vegetable oil and season with salt and black pepper to taste.
Transfer the Brussels sprouts to a bowl. Add the onion and ginger, and cook until the onion is tender and starting to brown. Or Add roasted brussel sprout in pan with curry sauce. You can have Thai green curry with brussel sprouts using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Thai green curry with brussel sprouts
- You need 1-2 tbsp of green curry paste.
- It’s 4 of chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips.
- It’s 1 handful of brussel sprouts, cut half.
- Prepare 400 ml of tin coconut milk.
- Prepare 2 of kaffir lime leaves (optional).
- You need 2-3 tbsp of Thai fish sauce.
- It’s 1-2 tbsp of palm sugar.
- It’s handful of green beans, trimmed.
- Prepare 1 of small tin of bamboo shoots.
- You need 1-2 handful of basil leaves.
- You need of To serve.
- It’s of Thai fragrant rice, cooked according to packet instructions.
Cook sprouts with sauce until these pick some flavor and are heated through. Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes. Combine the brussel sprouts, carrots, chicken, olive oil, curry powder, garlic powder, salt and pepper in a large bowl and toss to evenly coat. Spread into an even layer on a large baking sheet.
Thai green curry with brussel sprouts instructions
- Heat a couple tbsps of coconut milk in a wok over a high heat until coconut milk starts to bubbly..
- Add the green curry paste and stir fry for 1-2 minutes, or until fragrant..
- Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides. Add the coconut milk, lime leaves, fish sauce and sugar and stir well..
- Add brussel sprouts, green beans and bamboo shoots, bring the mixture to the boil, then reduce the heat until the mixture is simmering..
- Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see gorgeous green oil separated from the coconut. Stir regularly, until just tender. Add some basil leaves at the last minute and stir well..
- Serve with Thai jasmine rice or rice noodles.
Remove Brussels sprouts once golden brown, about two minutes. Transfer to a paper towel lined plate to absorb any excess oil. While still hot, drizzle a few spoonfuls of the Thai sauce over the sprouts and toss to lightly coat. Poriya tastes great with rice and any rice accompaniment. South Indian style fusion curry with brussel sprouts makes any meal extra special.