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🍽️ Thai Curry with Brussels Sprouts and Chestnuts

436 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 500 g Brussels sprouts (frozen)
• 400 g chestnuts (frozen)
• 2 tbsp sesame oil
• 400 ml vegetable broth
• 3 lime leaves
• 2 tbsp yellow curry paste
• 1 tsp turmeric
• salt
• 1 lime (juice)
• 200 ml coconut milk
• 1 tbsp peanut butter
• 1 pinch cumin

Instructions

1. 1. Cook the fragrant rice according to the package instructions.
2. 2. Add a pinch of cumin to the rice cooking water.
3. 3. Peel the onion and the garlic.
4. 4. Dice or finely chop the onion and garlic.
5. 5. Heat the oil in a large pot.
6. 6. Add the shallots and garlic to the pot.
7. 7. Sauté the vegetables briefly while stirring constantly.
8. 8. Add the Brussels sprouts and chestnuts to the pot.
9. 9. Pour the broth over the vegetables.
10. 10. Stir in the curry paste, lime leaves, and turmeric.
11. 11. Simmer the curry covered on low heat for about 15 minutes.
12. 12. Season the curry with lime juice, coconut milk, and peanut butter.
13. 13. Finally, adjust the seasoning with salt.
14. 14. Serve the curry together with the fragrant rice.

Nutrition per serving

• kcal: 436
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 50 g