Ibu's Brussels Sprouts Curry with Chicken

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the garlic and ginger and chop very finely. Clean the Brussels sprouts, quartering the large ones and halving the small ones. Then it’s time to chop: cut the peeled carrots into thin slices, the spring onions into rings, and the chicken into thin strips. Heat the sesame oil in a wok or large pan. Sauté the Brussels sprouts with the garlic and ginger, then simmer for 10 minutes. Then add the coconut milk and stir in the curry paste. Cover and simmer until the sprouts are tender. Now add the carrots and chicken, and cook over low heat until cooked through. Finally, stir in the spring onions. Season with salt. If you don’t like it too spicy, you can reduce the spiciness with a drizzle of honey. Serve with basmati rice.