Brussels sprouts with Thai flavours
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Ingredients
450g brussels sprouts, halved, blanched and refreshed in boiling salted water
400ml coconut milk
1 tbsp green curry paste
1 Thai green chilli, pounded (optional)
175ml chicken stock
2 kaffir lime leaves
½ tbsp palm sugar or 1 tsp soft brown sugar
2 tbsp fish sauce (Nam Pla)
20 basil leaves
1 large red chilli, pounded
1 tbsp soya sauce
Method
Heat the wok on a low heat. Pour 110ml coconut milk into the wok. Add the green curry paste and pounded green chilli, and mix well.
Add the stock, coconut milk, brussels sprouts, kaffir lime leaves, palm sugar and fish sauce, half the basil leaves and pounded red chilli. Stir constantly on a medium heat until the sauce boils and foams up.
Reduce the heat and simmer, stirring constantly for 10 minutes. Add the remainder of the basil leaves, taste for seasoning, add soya sauce.
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