There is a special shelf in our fridge and another one in our pantry dedicated to bottled and canned ingredients with an international flair. Soy sauce, rice vinegar, hoisin sauce, chipotle peppers in adobo sauce, sriracha sauce, coconut milk…you get the picture. One that is always…ALWAYS…in the fridge is a bottle of curry paste, which is purely my mum’s influence, as she uses curry paste for her renowned (amongst family and friends, anyways) beef and potato curry. Our family’s favorite curry paste is made by Patak’s, but use whichever one you prefer for this recipe.
So, what do you do with curry paste? Of course, it can be mixed with coconut milk for a classic curry, whether it’s beef, chicken or my go-to vegetarian version (made in the slow cooker!)
But why stop at “classic”? This ingredient is far too versatile to be confined to a pot of curry, as wonderful as that can be. Mix it with hummus for a unique spread for turkey burgers, simmer it with broth for a sauce for vegetables (such as asparagus), use it to kick up a marinade for chicken or shrimp kabobs or stir it into a base for soups or stews.
For most recipes, you will just need a couple of tablespoons of the curry paste to benefit from the flavors. Most curry pastes contain coriander, turmeric, cumin, paprika and other spices, but you may find that you want add additional doses of these dried spices or minced garlic and ginger, depending on the dish. (Most versions contain salt, so be sure to taste your dish before adding more salt.)
In this recipe, which happens to be vegan and gluten free, the Brussels sprouts are halved then seared until golden brown. The next step is to sauté some onions with ginger, garlic and the curry paste, then stir in the coconut milk (I use the “lite” version for this) and vegetable broth. The Brussels sprouts are simmered in this flavorful sauce until tender.
Curry paste comes through again!
Other healthy recipes with curry paste:
Cookin’ Canuck’s Slow Cooker Vegetable Curry with Sweet Potatoes & Chickpeas
Cookin’ Canuck’s Grilled Turkey Burgers with Curry Hummus
Sweet Phi’s Yogurt Coconut Red Curry with Chicken & Vegetables
Cookie + Kate’s Thai Curried Butternut Squash Soup
Our Best Bites’ Veggies & Noodles with Thai Coconut Curry
Curry Simmered Brussels Sprouts Recipe
- 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
- 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.
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