Recipe of Speedy Thai green curry with brussel sprouts

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, thai green curry with brussel sprouts. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Thai green curry with brussel sprouts is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Thai green curry with brussel sprouts is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. 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. 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. Get 1 handful brussel sprouts, cut half
4. Prepare 400 ml tin coconut milk
5. Prepare 2 kaffir lime leaves (optional)
6. Get 2-3 tbsp Thai fish sauce
7. Prepare 1-2 tbsp palm sugar
8. Get handful green beans, trimmed
9. Take 1 small tin of bamboo shoots
10. Make ready 1-2 handful basil leaves
11. Prepare To serve
12. Make ready Thai fragrant rice, cooked according to packet instructions

Instructions 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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