I guess you could say this dinner was born out of a “fridge cleaning” experiment. About 3 weeks ago I bought a Costco sized bag of Brussels Sprouts. I never got to them in the time before they turned into….well, you know. A few days before Thanksgiving I fell victim to the same giant bag of Brussels Sprouts. I can’t help myself, I really love them and always have great designs on using them. Well, this time I managed to do just that. AND….the kids liked them both times. SCORE! Anyway, they were calling my name last night. This is what it sounded like….
“Heather please use us before we turn to mushy spheres of goo. We don’t want you to feel bad when you throw us in the trash – again!!”
It went something like that.
I decided to give them some Thai flare with yellow and red curry and some light coconut milk as well. I would have never guessed that Brussels Sprouts and Curry would ever taste good together, but I was wrong. Dead wrong.
If you’re not a Brussels Sprouts fan, you could always add some broccoli instead. But I say – give the Brussels a chance. If you don’t boil them or cook them for 30 minutes, they are quite tasty and still have a crunch to them. These aren’t your Mother’s Brussels Sprouts! Ok, they aren’t my Mothers. I hope you give this recipe a try! Let me know if you do.