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Brussels Sprout Coconut Curry

Monday, October 19, 2009

While I was experimenting with green curry paste, I had about three cups to use up. I was pairing curry paste with everything and this is a curry that turned out really really good. Brussels sprouts aren't synonymous with Thai cooking, but they should be. The go together surprisingly well. I've made this a couple of times since I took the picture and, the best combination is with Brussels sprouts, tempeh and mushrooms. Thai basil is good to.

Brussels Sprout Curry

Brussels Sprout Curry
2 lbs Brussels Sprouts
1 lb small button mushrooms, whole or halved
12 oz tempeh, cubed
14 oz coconut milk
3 tbs Green Curry Paste
1/2 cup vegetable broth
1/2 lime, juiced
1/4 cup Thai Basil, chopped (optional)

Cut the bottom off of each Brussels sprout and either cut in half (if large) or score the bottoms and leave whole (if small). Cut the mushrooms in half or leave whole. Combine with the tempeh in a sauce pan. Stir the curry paste into the coconut milk and add to the pan, along with the vegetable broth. Bring to a boil, cover an simmer until the Brussels sprouts are tender, about 15 minutes. Stir in the Thai basil and the lime juice. All the Thai basil to wilt a bit, then remove from heat. Serve with Jasmine or brown rice.

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9 comments

  1. Mmmm yummy. Sounds fab mister. I can't imagine what sprouts would be like in this but I'm totally taking your word for it 'cos rumour has it you know a thing or two about cooking.
    :)

     
  2. Anonymous Says:
  3. Using brussels sprouts in curry is a good idea. I love brussels sprouts and curry, but have never thought to put them together.

     
  4. Jenn Says:
  5. Yum! Your food is always so creative.

     
  6. This is, hands down, my new favorite food. It is a match made in vegan heaven.

     
  7. Karine Says:
  8. I love brussels sprouts and your curry looks to be an amazing way to use them! Thanks for sharing :)

     
  9. Tracy Warner Says:
  10. Oh snap! Your brussels look awesome! I'll have to try this. :)

     
  11. RJ in Vegas Says:
  12. Yesss. I had not much else in my kitchen besides brussels sprouts stalk, green curry paste, a can of coconut milk and a bag of brown rice. I googled brussels and green curry and found your site which gave me the confidence to try it.

    Lo and behold it's super tasty!

    I simmered a little less cos I like my brussels crunchy!

    Nice to find you here

     
  13. I tried this recipe out, but it didn't leave me with much sauce by the time the curry was finished cooking. I am wondering if maybe I had the heat up too hight though. Also the tempeh didn't taste like much either.

    I am thinking there must we someway to season the tempeh before hand to improve the dish.

     
  14. Jessica, Coconut milk has so may calories, that I try to limit how much I use, and adding more liquid tends to thin the sauce quite a bit. You could always add more liquid, if you don't have enough sauce. I would also cover the pot and simmer at a temperature that keeps a slow boil.

    I'm not sure about the tempeh. My tempeh was moist really wicked up the flavor. It might be that you didn't have enough sauce to flavor the tempeh. I hope I've helped. Also, feel free to e-mail me if you like.

     

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