Thai Brussels Sprouts Curry

Use A Mixture Of Asian Mushrooms Such As Oyster, Shimeji And Straw Mushrooms.


2 cups (500ml coconut milk

1 ½ cups (375ml) vegetable stock

2 fresh kaffir lime leaves, torn

300g (9 ½ ounces) baby Brussels sprout, halved

1 tablespoon lime juice

2 teaspoon coconut sugar

150g (4 ½ ounces) green beans, halved diagonally

400g (12 ½ ounces) mixed Asian Mushrooms

¼ cup fresh coriander (cilantro) leaves

Green Curry Paste:

1 teaspoon ground coriander

1 teaspoon ground cumin

8 fresh long chillies,

Chopped coarsely

1 clove garlic, quartered

2 green onions (escallion)

Chopped coarsely

10cm (4-inch) stalk lemon grass, white part only, sliced thinly

5cm (2-inch) piece fresh ginger, chopped finely

1 tablespoon coarsely chopped fresh coriander (cilantro) root and stem mixture

2 tablespoons rice bran oil


1.Make green curry paste

2. Place paste in a large saucepan over a low medium heat; cook stirring for 2 minutes or until fragrant. Add coconut milk, stock and lime leaves; bring to the boil. Reduce the heat; simmer stirring, for 5 minutes.

3.Stir in the Brussels sprouts, juice and sugar; simmer, covered, for 10 minutes or until sprouts are almost tender. Add beans and mushrooms; cook covered, stirring occasionally, until vegetables are just tender. Season to taste.

4. Serve curry sprinkled with basil and coriander (cilantro).