Brussels sprout curry
Just as easy to make as all the classic curries. In his recipe, the Brussels sprouts are cooked in all the wonderful flavour enhancers.
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,900 components and hundreds of compositions!
Ingredients
|
1 |
kg |
Brussels sprouts |
|
250 |
ml |
coconut milk |
|
1 |
stalk |
lemongrass |
|
1 |
|
lime leaf |
|
1 |
piece |
ginger |
|
1 |
piece |
galangal |
|
1 |
tbsp |
sushi vinegar |
|
100 |
ml |
poultry stock |
|
As needed: |
|
salt |
|
As needed: |
|
green curry paste |
Preparation method
- Bring all the ingredients to the boil and cook the Brussels sprouts in the curry.
Serving suggestions
- As a vegetable dish on its own.
- As a component in a composition with chicken or guinea fowl.