Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil (divided)
  • 1 pound Brussels sprouts outer leaves removed, (cut in half through the root)
  • 1/2 yellow onion (chopped)
  • 1 tablespoon minced ginger
  • 2 cloves (garlic, minced)
  • 2 tablespoons curry paste
  • 3/4 cup + 2 tablespoons vegetable broth
  • 1/2 cup light coconut milk
  • 2 tablespoons minced cilantro
  • salt and pepper (to taste)

Instruction

  • Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat. Add the Brussels sprouts, cut side down and cook until the cut sides are golden brown, 1 to 2 minutes. Transfer the Brussels sprouts to a bowl.
  • Turn the heat to medium and heat the remaining 1 teaspoon of olive oil in the same skillet.
  • Add the onion and ginger, and cook until the onion is tender and starting to brown. Add the garlic and cook for 30 second.
  • Stir in the curry paste and cook, stirring, for 1 minute.
  • Pour in the broth and coconut milk. Bring to a boil, then stir in the Brussels sprouts.
  • Simmer until the sprouts are tender, 10 to 12 minutes.
  • Stir in the cilantro. Season to taste with salt and pepper, if needed. Serve.