How to Prepare Yummy Thai green curry with brussel sprouts
Thai green curry with brussel sprouts. Loving Brussels sprouts the way I do, I generally have a bag or two on hand. I typically roast them, toss with butter and enjoy. One night I wanted something a little different and the jar of Thai green curry paste caught my eye and a new way to enjoy Brussels sprouts was in the works!
Add a little Thai flavour to your holiday table with this incredible veggie side dish recipe! If possible, always choose small/medium Brussel sprouts and avoid really large ones, because the bigger they are, the more bitter they tend to be. Add brussels sprouts and green peas. You can cook Thai green curry with brussel sprouts using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Thai green curry with brussel sprouts
- You need 1-2 tbsp of green curry paste.
- Prepare 4 of chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips.
- You need 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.
- Prepare 1-2 tbsp of palm sugar.
- It's handful of green beans, trimmed.
- It's 1 of small tin of bamboo shoots.
- Prepare 1-2 handful of basil leaves.
- Prepare of To serve.
- Prepare of Thai fragrant rice, cooked according to packet instructions.
This Indian style stir fried brussels sprouts is super quick to make, tastes good and is healthy. 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 green curry with brussel sprouts step by step
- 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.
I love greens, bell peppers, green onions, asparagus, brussel sprouts…but if I had to choose, my all time favorite is broccoli. I will eat it raw with ranch dressing, roasted with I debated on calling it "Thai Green Goddess Curry Chicken Soup." Yes, I know Green Goddess is a trendy term. Thai green curry is the most famous Thai dishes outside Thailand. Galangal is the main ingredients of Thai green curry. You cannot substitute it with other ingredients.