Summary

Ingredients

• 1 kg Brussels sprouts
• 500 g chicken breasts
• 1 can coconut milk
• 1 clove garlic
• 1 piece (s) ginger, (approx. 3 cm)
• 3 spring onion (s), with green
• 2 carrot (s)
• 2 tablespoon curry paste, green
• salt
• possibly honey
• 2 tablespoon oil (sesame oil)

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Instructions

1. Peel the garlic and ginger and chop them very finely. Clean the Brussels sprouts, cut large quarters and small halves. Then it`s time to chop: cut peeled carrots into thin slices, spring onions into rings and the chicken into thin strips.
2. Heat the sesame oil in a wok or in a large pan. Fry the Brussels sprouts with garlic and ginger, let simmer for 10 minutes. Then add the coconut milk and stir in the curry paste. Cover and simmer until the Brussels sprouts have reached the desired degree of softness. Now add the carrots and chicken and let the meat cook over a low heat.
3. Finally stir in the spring onions. Season to taste with a little salt. If you don`t like it that spicy, you can soften the spiciness with a little honey.
4. Serve with basmati rice.