Thai green curry with brussel sprouts
Thai green curry with brussel sprouts

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai green curry with brussel sprouts. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Thai green curry with brussel sprouts is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Thai green curry with brussel sprouts is something that I’ve loved my entire life.

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

The ingredients needed to make Thai green curry with brussel sprouts:
  1. Get 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. Prepare 400 ml tin coconut milk
  5. Make ready 2 kaffir lime leaves (optional)
  6. Make ready 2-3 tbsp Thai fish sauce
  7. Take 1-2 tbsp palm sugar
  8. Get handful green beans, trimmed
  9. Make ready 1 small tin of bamboo shoots
  10. Make ready 1-2 handful basil leaves
  11. Prepare To serve
  12. Take Thai fragrant rice, cooked according to packet instructions
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

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