Recipe

Thai Brussels Sprouts Curry🌱🇹🇭

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Thai Brussels Sprouts Curry🌱🇹🇭

A classic Thai green curry but with an autumn/winter twist!! I’m one of those people who absolutely LOVES Brussels sprouts and cannot wait to devour them on Christmas Day (really don’t understand people who hate them), and they work really well in this curry!

As well as Brussels sprouts this curry contains green beans and a mixture of Asian mushrooms (I used regular oyster, king oyster, and enoki mushrooms which I got from my local Asian grocery store).

I found this recipe in a Australian Women’s Weekly Vegan Kitchen cookbook that I bought from a charity shop but I’m also gonna leave the recipe below☺️

Ingredients:
1/2 cup vegan green curry paste
500ml coconut milk
375ml veg stock
2 kaffir lime leaves, torn
300g Brussels sprouts, halved
1tbsp lime juice
2tsp coconut sugar
150g green beans, halved
400g mixed Asian mushrooms

Method:
Place large saucepan over a low/medium heat, add a drizzle of oil and add the curry paste, cook while stirring for around 2 minutes until fragrant. Add the coconut milk, veg stock and lime leaves and bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
Add the Brussels sprouts, lime juice and sugar, cover pan with a lid and simmer for 10 minutes until the sprouts are almost tender. Add the green beans and mushrooms, cover again and simmer until the veg is just tender (5-10 minutes). Season to taste and serve with rice, fresh coriander, spring onion & sliced chilli.
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