Open your mind to a meal where Brussel Sprouts are not just a holiday obligation. Break through the tightly packed layers of negative feelings wrapped around a deep-rooted core of sulfurous mental anguish. Cut to the core of the problem and breakdown your sprout into leaves for faster cooking, which results in bright green colour and no sulfurous compound flavour development. It will blow your mind wide open to a whole new level of Brussel Sprout consciousness.

 

Green ‘Curry’ brussel sprouts

Serves 4 for dinner

 

10 brussel sprouts

600g of ground pork or turkey

1/2 can of canned coconut milk

2 big scoops of green curry paste*, or more to taste

3 green onions sliced

 

1 cup of short grain or Sushi rice

2 ½ cups water

pinch of salt

 

Curry Paste

2 Jalapeno peppers or 1 habanero (very spicy), stem and seeds removed

1 big chunk of ginge

1 bunch of mint, leaves only

1 bunch of cilantro, leaves and soft stems

1 bunch of basil, leaves and soft stems

½ cup vegetable oil

½ cup rice wine vinegar

juice & zest of 2 limes

pinch of salt

 

Get the rice on. Pour the water into a small pot, add rice and salt and place over high heat, as soon as it comes to a bubble, reduce the heat to low and place a lid on top, cook for 15 minutes remove from the heat and let the rice rest for 10 minutes before serving.

This is not a traditional green curry recipe, but it’s super delicious and it will last in the fridge for 1 week. This makes a big batch, so you can use the leftovers to scoop into soup, mix into scrambled eggs or mixed with mayo and spread on a sandwich.

To make the curry you’ll probably want to use a food processor, if you use a blender you may have to add more oil to get the flow going. In the food processor start by blitzing together the zest & juice of the lime with the ginger, jalapeno, oil and vinegar. Blend until the ginger is nicely pureed. Add the mint, basil and cilantro. Blitz the mix, scraping down the sides as needed until the mixture is consistent but not totally smooth.

Get the rice on. Pour the water into a small pot, add rice and salt and place over high heat, as soon as it comes to a bubble, reduce the heat to low and place a lid on top, cook for 15 minutes remove from the heat and let the rice rest for 10 minutes before serving.

Get a very large pan or pot on medium high heat and leave it for 5 minutes to warm up.Use a pairing knife to prep your Brussels sprouts. Point the tip of your knife at an angle into the base of the sprout to cut out the cone shaped core. Check out the photo on the side. Once you’ve got the solid core removed you can pull the sprout apart and into individual leaves. Pile those leaves into a bowl and discard the cores. It takes a couple tries to get the whole core so you can pull it all apart, but finding spiritual enlightenment takes practice.

When the pan is hot add the oil and immediately start putting in little quarter sized bits of ground meat. Space them out so they get a chance to brown, When the pork or turkey is brown on one side, stir it all up and add the Brussel Sprouts. Cook for 3-4 minutes, tossing everything occasionally. Aren’t they turning a lovely green colour?

Add the coconut milk and cook for 1 minute. Remove from the heat and add the curry, stir to distribute the curry. Taste it. Does it need salt or more curry paste? Add some until it tastes perfect.

Serve a steamy scoop of rice in a bowl with a big scoop of saucy sprouts on top. Make sure you get enough of the creamy tangy sauce.

This recipe works really well with any leftover dark meat from the turkey.  

Buy the shirt here