A flavorful side dish to add to your Holiday menu is roasted Brussels sprouts with red curry. These mini cabbages are known for their bitter taste and tough texture. I remember as a kid this was not my favorite. Over the years I got to appreciate its different taste. This recipe will give you savory, nutty and crispy Brussels sprouts with a surprising Thai kick. The red curry adds a richer and smoother flavor profile with a salty, sweet taste, balanced with lime and gentle heat.
1 1/2 pounds Brussels sprouts
2 tbs coconut oil
4 cloves of garlic, minced
1/2 tsp pepper
1/2 tsp salt
2 cloves garlic, minced
1 tbs ginger, grated
2 tbsp red curry paste (I use the brand Thai Kitchen)
1 can (14 fl oz) thick coconut milk
1/2 tbsp soy sauce
1 tbsp brown sugar
salt to taste
optional: 1 tbsp sriracha sauce
Italian parsley, minced
deep fried shallots
Brussels sprouts green leaves
Preheat oven to 400 F
Trim and half the Brussels sprouts lengthwise, remove any yellow or damaged leaves. Peel 1/3 cup of green leaves and set aside.
Put Brussels sprouts in bowl and drizzle coconut oil over them, add the minced garlic, sprinkle with salt and pepper. Mix until sprouts are fully coated.
Spread the Brussels sprouts out on a baking sheet.
Bake at 400 F for 25 minutes, until they look lightly charred on the outside.
sauce – shortcut
Heat oil in a pot over medium heat
Add garlic, ginger and salt
Sauté for 1 minute
Add curry paste and stir constantly
Add coconut milk and brown sugar
Remove from heat and use (hand) blender set on high to get smooth sauce
Bring to a simmer while constantly stirring, until the sauce has thickened
Add soy sauce and salt to taste
Add a dash of sriracha chili sauce to taste
Sauce from scratch – Ingredients
4 tablespoons of red chilies or sambal oelek
4 cloves garlic
1 lemongrass stalk (use lower white part)
5 inch piece fresh ginger, peeled and cut in small pieces
2 tbsp fish oil
6 kaffir lime leaves
3/4 cup water
Put in food processor the chilies or sambal oelek, garlic, lemongrass, shallots, ginger, fish oil, kaffir lime leaves and water. Purée until a smooth and thick past.
You can choose to mix the red curry sauce with the sprouts or start with the sauce on a plate, add some roasted Brussels sprouts, and garnish with green Brussels sprouts leaves, fried shallots and minced parsley.