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Coconut and Brussels sprout red curry
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1 tbsp coconut or vegetable oil
3 tbsp red curry paste
400ml can coconut milk
400g can chopped tomatoes
2 dried kaffir lime leaves
300g Brussels sprouts
190g pack baby corn and sugar snap peas
1 tsp palm or brown sugar
1 tbsp soy sauce
2 tbsp fish sauce
½ x 25g pack Thai basil, leaves only
1 red chilli, halved lengthways, deseeded and thinly sliced
cooked rice, to serve
1. Put the oil and curry paste in a large pan set over a high heat. Cook for 1-2 minutes until fragrant, then add the coconut milk, chopped tomatoes and lime leaves. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
2. Halve the Brussels sprouts and baby corn lengthways. Add to the pan with the sugar snap peas, sugar, soy sauce, fish sauce and most of the basil and chilli. Simmer for another 5 minutes until the sprouts are just cooked through, with a little bite remaining. Taste and add a dash more fish sauce if needed. Serve in bowls with the rice and remaining Thai basil and chilli scattered over.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.