Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, thai green curry with brussel sprouts. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Thai green curry with brussel sprouts is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Thai green curry with brussel sprouts is something that I’ve loved my entire life.
Brussels sprouts curry made in Indian style by stir frying brussels sprouts with spices. Firstly heat oil in a pan. Add brussels sprouts and green peas. A tutorial of this classic and famous Thai curry!
To get started with this recipe, we have to first prepare a few ingredients. You can have thai green curry with brussel sprouts using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thai green curry with brussel sprouts:
- Prepare 1-2 tbsp green curry paste
- Take 4 chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips
- Make ready 1 handful brussel sprouts, cut half
- Take 400 ml tin coconut milk
- Get 2 kaffir lime leaves (optional)
- Prepare 2-3 tbsp Thai fish sauce
- Make ready 1-2 tbsp palm sugar
- Make ready handful green beans, trimmed
- Prepare 1 small tin of bamboo shoots
- Prepare 1-2 handful basil leaves
- Get To serve
- Get Thai fragrant rice, cooked according to packet instructions
This is Brussel sprouts like you've never had before. The Brussel sprouts are cooked stove-top (no oven required!) until perfectly al dente, then tossed with a spicy, garlicky, iconic. Thai Green Curry made quick and easy by pimping up store bought curry paste OR with a homemade green curry paste. Better than your local Thai place!
Steps to make Thai green curry with brussel sprouts:
- 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
Thai Green Curry made quick and easy by pimping up store bought curry paste OR with a homemade green curry paste. Better than your local Thai place! With the fresh aromatic ingredients used in South East Asian curries, I'll always be an advocate of making the curry. Thai curry with avocado for the win! My cookbook, Paleo Power Bowls, is now Serve the green curry with cooked rice, and lime wedges.
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