Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, thai green curry with brussel sprouts. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Thai green curry with brussel sprouts is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Thai green curry with brussel sprouts is something which I have loved my whole life.

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To get started with this recipe, we must prepare a few ingredients. You can cook thai green curry with brussel sprouts using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Thai green curry with brussel sprouts:

1. Take 1-2 tbsp green curry paste
2. Prepare 4 chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips
3. Make ready 1 handful brussel sprouts, cut half
4. Make ready 400 ml tin coconut milk
5. Make ready 2 kaffir lime leaves (optional)
6. Make ready 2-3 tbsp Thai fish sauce
7. Prepare 1-2 tbsp palm sugar
8. Take handful green beans, trimmed
9. Make ready 1 small tin of bamboo shoots
10. Prepare 1-2 handful basil leaves
11. Take To serve
12. Take Thai fragrant rice, cooked according to packet instructions

Now the tofu, snap peas, coconut milk, lime zest and cilantro go in. Bring to boil, turn down to simmer, cook just two more minutes, stir well (gently) a few times. Heat some oil in a large nonstick skillet or saute pan over medium-high heat. Heat the oil in a large frying pan or wok.

Steps to make Thai green curry with brussel sprouts:

1. Heat a couple tbsps of coconut milk in a wok over a high heat until coconut milk starts to bubbly.
2. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.
3. 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.
4. Add brussel sprouts, green beans and bamboo shoots, bring the mixture to the boil, then reduce the heat until the mixture is simmering.
5. 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.
6. Serve with Thai jasmine rice or rice noodles

Heat some oil in a large nonstick skillet or saute pan over medium-high heat. Heat the oil in a large frying pan or wok. Transfer the Brussels sprouts to a bowl. Add the onion and ginger, and cook until the onion is tender and starting to brown. Wash and remove any yellow leaves over the brussels sprouts.

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