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.