Thai green curry with brussel sprouts

Name: Thai green curry with brussel sprouts
Total time: 1800 s
Yield: 2 portions
Cuisine: British
Ingredients: 1-2 tbsp green curry paste; 4 chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips; 1 handful brussel sprouts, cut half; 400 ml tin coconut milk; 2 kaffir lime leaves (optional); 2-3 tbsp Thai fish sauce; 1-2 tbsp palm sugar; handful green beans, trimmed; 1 small tin of bamboo shoots; 1-2 handful basil leaves; To serve; Thai fragrant rice, cooked according to packet instructions

Yui Miles @cookingwithyui

Thai green chicken curry with Brussel sprouts is a perfect way to get festive with Thai flavour!!! If you get fed up with boring boiled brussel sprouts.... make Thai green curry with brussel sprouts 🍛😊💚

#christmasidea
#greencurry
#thaifood
#thaifoodwithyui

Yui Miles @cookingwithyui

#christmasidea
#greencurry
#thaifood
#thaifoodwithyui

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Ingredients

30 mins

2 portions

1-2 tbspgreen curry paste
4chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips
1 handfulbrussel sprouts, cut half
400 mltin coconut milk
2kaffir lime leaves (optional)
2-3 tbspThai fish sauce
1-2 tbsppalm sugar
handfulgreen beans, trimmed
1small tin of bamboo shoots
1-2 handfulbasil leaves
To serve
Thai fragrant rice, cooked according to packet instructions

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Steps

30 mins

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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Cooksnaps

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Yui Miles @cookingwithyui

on December 07, 2020 22:53

❤️Cookbook Author ‘Thai Made Easy’ out now in UK, USA and AUSTRALIA 🌎❤️Masterchef UK Quarter Finalist 2019 (on BBC)❤️Beat the Chef contestant on Channel4 (and I did beat the Chef!)❤️The winner of 2020 - ICG National Cooking Competition.❤️IG @cookingwith_yui