One thing that I don't like about ordering carry-out curry is that my veggies are always a bit over-done and mushy. This recipe combines crispy, pan-fried Brussels sprouts with thick, creamy coconut curry sauce for the perfect blend of textures and spices. This dish is complete comfort food and will make you feel like you've made a gourmet meal at home.
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
YIELD: 2 large servings
2 cups cooked brown rice
1 16oz (standard) bag of Brussels sprouts
1 small red bell pepper
1-2 fresh garlic cloves
1 can Thai coconut milk ***Be sure to buy unsweetened
3 tbsp Thai Kitchen red curry paste
2 tbsp soy sauce/tamari
1 tbsp sriracha
1 tsp extra virgin coconut oil for sautéing
1. Finely chop shallots and garlic. Heat medium pan w/ coconut oil over medium heat.
2. Wash and quarter all Brussels sprouts removing any bad outer layers.
3. Rough chop red bell pepper.
4. Once coconut oil has melted in the pan, add shallots and garlic. Next add brussels sprouts.
5. You can add a splash of soy and sriracha to infuse your Brussels as they brown. Cook on medium/high heat for about 8 minutes, or until crispy. Right before Brussels sprouts are finished, you can add red bell peppers, which will only take 2-3 minutes to cook.
6. Meanwhile, heat 1 can of coconut milk over medium heat. Once coconut milk is warm, add in curry paste and stir.
7. At this point, you can either combine your curry sauce with your veggies or leave them separate and assemble atop brown rice. I add the soy sauce and sriracha to the curry sauce (removed from heat) and allow the flavors to combine for several minutes. I pour the curry sauce directly over the rice and top with crispy veggies.
Note that this recipe is even more delicious leftover. Once the curry sauce is refrigerated, it will really thicken creating an entirely new texture that I love just as much as the original!